For the hummus:

1. Put the drained garbanzo beans in a pot, cover with water, add baking soda and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 – 20 minutes. Remove from heat and drain. Set aside.
2. Put the garlic clove in a food processor and whirl until finally minced. Add garbanzo beans, artichoke hearts, tahini, dill, lemon zest, lemon juice, salt and pepper and whirl until well combined, 1 – 2 minutes.
3. Slowly add olive oil and continue whirling for another 3 minutes. Add up to 1/4 cup of cold water to achieve your desired consistency and continue whirling until smooth and well combined. Spoon the hummus into your serving container and set aside.

For the lemon smear:

1. Trim the ends of the lemon and cut into quarters, removing any visible seeds with the point of your knife. Put the lemon in your food processor and whirl on high until the lemon is completely broken up and almost liquified. It will have small chunks.
2. Add slivered almonds, 1 clove of garlic, honey, kosher salt and pepper. Whirl again until everything is well incorporated. With the motor running, slowly add in olive oil, continuing to whirl until everything is smooth and creamy. Taste and adjust seasonings.
3. Smooth a layer of the lemon smear over the hummus. Drizzle with more olive oil and a sprinkling of almonds, dill and crushed red pepper flakes. Serve with crudités, pita or crackers.