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
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
- food processor or blender
- 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
- 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.