Lemon Artichoke Hummus is our new fave Middle Eastern dip. The lemon brightens and the artichoke gives depth of flavor to this silky hummus.
lemon artichoke hummus
Hummus is the epitome of good, healthy fast food, since a can of chickpeas, a dollop of tahini, a clove of garlic and a squeeze of lemon whizzes up in a blender in no time. Add a can of artichokes into the mix and you’ve got one perfect springtime appetizer. We love to serve it with my husband’s famous homemade pita chips, but carb counters might prefer crudité. Either way it makes a lovely way to start off a spring evening.
what you’ll need for lemon artichoke hummus:
If you done the taste test you’ll know that store bought hummus, while convenient, just can’t hold a candle to homemade. Luckily this bean dip is one of the easiest recipes on the planet.
- a 15-ounce can of chickpeas ~ I find that canned chickpeas are just fine for making hummus, and especially when I’m pressed for time.
- a 15-ounce can of artichoke hearts ~ you could also used thawed and drained frozen artichoke hearts if you like.
- tahini ~ I always keep a jar of tahini (sesame paste) in the fridge. Be sure to stir it well before measuring.
- garlic ~ raw garlic is strong, so go easy, you don’t want to overpower the delicate flavor of the artichokes.
- lemon juice ~ always fresh!
- olive oil ~ extra virgin
- salt
The best way to blend hummus
I go back and forth on this issue over the years. The simplest way to make hummus is in a basic food processor. Full sized food processors like my Cuisinart 14 cup model will have a bigger capacity and a stronger motor than a smaller mini processor, but both will work. Hummus made in a food processor will retain some texture, but that’s not a bad thing. In this recipe the artichokes give extra texture.
If you have a high speed blender like a Vitamix, you can make incredibly smooth hummus, with no discernible texture. It can be incredibly silky, but sometimes I find it gets a bit stodgy. I like both methods and it just depends on my mood and the effect I’m going for.
to store hummus
- Keep in an airtight container for up to a week.
to freeze homemade hummus
- Freeze in an airtight freezer safe container. To thaw, put the hummus in the refrigerator and it will thaw in 24 hours.
Hummus is endlessly variable!
Warm Hummus with Mushrooms ~ if you’ve never had your hummus served up warm, you’re missing out.
Hummus with Turkey and Zucchini Meatballs ~ this recipe makes hummus a meal.
50 Ways to Hack Your Hummus! ~ I guarantee you’ll find plenty of inspiration here.
Instant Pot Hummus ~ for a super silky result.
Farmers Market Hummus ~ the instagram worthy version.
Lemony Artichoke Hummus
Equipment
- food processor or blender
Ingredients
- 15 ounce can of chickpeas, drained and rinsed
- 15 ounce can artichoke hearts, drained
- 1/4 cup tahini (sesame paste)
- 2 garlic cloves, minced
- 3 Tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water
- salt to taste
Instructions
- Put the chickpeas, artichoke hearts, tahini, garlic, lemon juice and olive oil into the bowl of a food processor or a high speed blender.
- Process until very smooth, about a minute or so. Open the machine and scrape down the sides. Run the machine again and add the cold water through the top. Add salt to taste.
- Spoon onto a shallow bowl, and drizzle with olive oil. Scatter a few chickpeas over the top. Serve with pita chips or raw veggies for dipping.
Nutrition
19 Comments
Holly D Edwards
April 17, 2021 at 9:45 amHi. Your “Print” recipe link is not working. It just brings me back to the recipe. ?? I guess I can copy and paste unless you can fix that for me. Thanks! Love all your recipes.
Sue Moran
April 17, 2021 at 12:48 pmSorry about that Holly, it seems to be working for me, see if you can access this link: https://theviewfromgreatisland.com/wprm_print/92667/
Donna
April 6, 2021 at 11:04 amThis is SO delicious. Thank you for coming up with this great spring recipe.
Megan Lehr
April 2, 2021 at 8:24 pmThis was heavenly!
Sue Moran
April 6, 2021 at 5:29 amThanks Megan 🙂
Vicky
April 2, 2021 at 7:35 pmWow! This is a unique recipe. Looking forward to trying this!
Maggie
April 2, 2021 at 6:25 pmYum! I am so excited to try this! I know my family will love it.
Sara
April 2, 2021 at 4:14 pmEnjoyed this for an afternoon snack and it does not disappoint! So creamy and delicious; will definitely be making this again!
Ashley
April 2, 2021 at 3:02 pmwhat a delightful hummus recipe, perfect for spring!!
Mary
August 31, 2013 at 6:22 pmReally delicious – love the addition of the artichoke!
Mary x
thyme (Sarah)
June 4, 2012 at 12:23 pmMmmmm. Sue, I can’t tell you how much we like just plain ‘ol deliciously homemade hummus. We put roasted red peppers in ours and everyone loved that but we gravitate right back to the simple rustic creaminess of original hummus. Yours looks delicious. I haven’t tried soaking and then my own chickpeas. I didn’t even know they had skins on them so you are teaching me wonderful new tidbits!!
Mireya @myhealthyeatinghabits
June 3, 2012 at 4:18 amVery creative! That sounds even better than classic hummus. I known what I’ll be doing next time I make it.
Kathy
June 2, 2012 at 12:38 amSuch a beautiful presentation for your hummus! Love the flavors…lemon and artichoke perfect together!
Stephanie
June 1, 2012 at 8:15 pmWhat a great way to change up the traditional hummus. Lemon and artichoke are great together. I don’t know why I never thought to incorporate them into hummus. Looks sooo light and fluffy.
Magnolia Verandah
June 1, 2012 at 7:24 amMaybe I might like artichokes done like this.
Barbara
June 1, 2012 at 12:09 pmMarvelous combination, Sue! We do love hummus AND artichokes! Never thought to put them together.
(BTW: hummers used to be our drink of choice! 🙂 )
Claudia
May 31, 2012 at 11:34 pmThe prettiest hummus ever! I am partial to lemon hummus – usually lap it up with breadsticks but now I know that the artichoke is the way to go!
Mary
May 31, 2012 at 8:33 pmOh, Sue, this is happening as soon as I get back home. I am not always a fan of homemade hummus recipes, as I much prefer a simple garlic version. However, this one sounds fantastic.
Sue/the view from great island
May 31, 2012 at 9:07 pmI know, hummus is so good all by itself it’s hard to change it up. Hope you’re having a nice getaway!