Step 1

To make the cumin wafers, preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Combine the flours, cumin seeds and salt in a bowl.

Step 2

Use a round-bladed knife in a cutting motion to gradually mix in the water until evenly incorporated and the mixture just comes together. Turn the dough onto a lightly floured surface and knead for 3 minutes or until smooth.

Step 3

Divide the dough into 8 equal portions. Shape each portion into a ball. Use a lightly floured rolling pin to roll out 1 portion of dough into an 8cm-diameter disc, about 2mm-thick. Cut the disc into quarters and place on prepared tray. Repeat with remaining dough portions.

Step 4

Bake in preheated oven for 4-5 minutes. Remove from oven. Turn wafers. Swap trays and bake for a further 3-4 minutes or until golden brown. Remove from oven. Transfer to a wire rack and set aside for 15 minutes to cool.

Step 5

Meanwhile, to make the artichoke dip, bring a large saucepan of water to the boil over high heat. Add the lemon halves. Cut 2cm from the tops of the artichoke leaves. Trim artichoke stems and peel away 2 layers of the outer leaves. Cut each artichoke in half and remove the choke (furry part) near the base of the leaves. Immediately place artichoke in the saucepan of boiling water (artichokes will discolour if not cooked immediately). Cook, uncovered, for 15 minutes or until tender when pierced with a skewer. Drain and discard lemon. Set aside for 20 minutes to cool.

Step 6

Place artichoke in the bowl of a food processor. Add the ricotta, sour cream, green shallot, parsley, garlic, lemon juice and Tabasco, and process until well combined and smooth. Taste and season with salt. Transfer to a serving bowl.

Step 7

Serve artichoke dip with the cumin wafers.