Lemony Artichoke Hummus

Lemony Artichoke Hummus ~ a flavorful variation on one of my favorite Middle Eastern dips, this hummus will become a new favorite.

I was thinking, as I was carefully slipping the skins off my just cooked chickpeas, that 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.  But it can also symbolize what slow food is all about if you do it like I did today, using dried beans that need to be soaked overnight, then boiled, and then, if you really want to do it right, need to be separated from their skins, one by one, leaving behind just the glossy beans with nothing to interfere with the silky smooth texture of a really good hummus.

Usually I’m all over trying new variations when it comes to my favorite foods.  But there’s something about hummus.  Hummus just doesn’t want to be messed with.  At least not too much.   An extra shot of lemon and a can of artichoke hearts makes this one a little different, but not too different, from the classic.

I love this lemony artichoke hummus as an appetizer with some warm pita bread or sliced vegetables, or you can easily make a meal out of it, too.  I garnished mine with a few thin slices of lemon and a handful of extra chickpeas.

Hummus is an endlessly variable dish and I’ve got many recipes on the blog, from Warm Hummus with Mushrooms to Hummus with Turkey and Zucchini Meatballs.  But if you don’t know where to begin, start with my 50 Ways to Hack Your Hummus! I guarantee you’ll find plenty of inspiration there.

Don’t forget to pin this Lemony Artichoke Hummus!