Lemon Artichoke Hummus

lemon artichoke hummus on a platter with pita chips

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 on a green floral platter

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.

lemon artichoke hummus with lemon slices

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

making lemon artichoke hummus in a food processor

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.

lemon artichoke hummus with chickpeas and lemon slices

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.

lemon artichoke hummus with homemade pita chips

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.

lemon artichoke hummus on a platter with pita chips
Print
4.95 from 17 votes

Lemony Artichoke Hummus

Lemony Artichoke Hummus ~ a flavorful variation on one of my favorite Middle Eastern dips, this hummus will become a new favorite.
Course Appetizer
Cuisine Middle Eastern
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Yield 8 servings
Calories 205kcal
Author Sue Moran

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.
    ingredients for hummus in a food processor
  • 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.
    Processing hummus in a food processor
  • 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.
    lemon artichoke hummus on a platter with pita chips

Nutrition

Calories: 205kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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19 Comments

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    Please rate this recipe!




  • Reply
    Holly D Edwards
    April 17, 2021 at 9:45 am

    Hi. 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.

  • Reply
    Donna
    April 6, 2021 at 11:04 am

    5 stars
    This is SO delicious. Thank you for coming up with this great spring recipe.

  • Reply
    Megan Lehr
    April 2, 2021 at 8:24 pm

    5 stars
    This was heavenly!

  • Reply
    Vicky
    April 2, 2021 at 7:35 pm

    5 stars
    Wow! This is a unique recipe. Looking forward to trying this!

  • Reply
    Maggie
    April 2, 2021 at 6:25 pm

    5 stars
    Yum! I am so excited to try this! I know my family will love it.

  • Reply
    Sara
    April 2, 2021 at 4:14 pm

    5 stars
    Enjoyed this for an afternoon snack and it does not disappoint! So creamy and delicious; will definitely be making this again!

  • Reply
    Ashley
    April 2, 2021 at 3:02 pm

    5 stars
    what a delightful hummus recipe, perfect for spring!!

  • Reply
    Mary
    August 31, 2013 at 6:22 pm

    5 stars
    Really delicious – love the addition of the artichoke!
    Mary x

  • Reply
    thyme (Sarah)
    June 4, 2012 at 12:23 pm

    5 stars
    Mmmmm. 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!!

  • Reply
    Mireya @myhealthyeatinghabits
    June 3, 2012 at 4:18 am

    Very creative! That sounds even better than classic hummus. I known what I’ll be doing next time I make it.

  • Reply
    Kathy
    June 2, 2012 at 12:38 am

    Such a beautiful presentation for your hummus! Love the flavors…lemon and artichoke perfect together!

  • Reply
    Stephanie
    June 1, 2012 at 8:15 pm

    What 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.

  • Reply
    Magnolia Verandah
    June 1, 2012 at 7:24 am

    Maybe I might like artichokes done like this.

  • Reply
    Barbara
    June 1, 2012 at 12:09 pm

    Marvelous combination, Sue! We do love hummus AND artichokes! Never thought to put them together.
    (BTW: hummers used to be our drink of choice! 🙂 )

  • Reply
    Claudia
    May 31, 2012 at 11:34 pm

    The 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!

  • Reply
    Mary
    May 31, 2012 at 8:33 pm

    5 stars
    Oh, 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.

  • Reply
    Sue/the view from great island
    May 31, 2012 at 9:07 pm

    I know, hummus is so good all by itself it’s hard to change it up. Hope you’re having a nice getaway!

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