Easy to make, this Artichoke Hummus recipe comes together in about 20 minutes. It makes a delicious spread or dip for snacking, lunch or appetizer. The chickpeas are simmered in just a touch of baking soda to render them ultra-soft; then the ingredients are whipped up in a food processor for ultimate ease! Lemon juice and zest brighten the hummus, while garlic offers a hint of spice.
Once added to the food processor, you can leave the artichokes chunky or process them further for a smoother texture. This recipe is also make-ahead ready and freezer friendly.
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A Staple Recipe: Artichoke Hummus
Do you have a go to recipe you make over and over again, one you keep on hand in the fridge? It’s hummus for us! A classic recipe with many seasonal ways to enjoy it, like Roasted Eggplant Hummus and Roasted Red Pepper Hummus, so it never gets boring. Classic hummus is often on the agenda too, often topped with chunky Olive Tapenade (sooo yum!) or Green Olive Tapenade.
It’s a recipe you can lean on for an easy lunch with soft pita or pita chips, crackers or crunchy veggies like cucumber, carrots or celery. Artichoke hummus dip is ideal for a spring crudite or Mezze platter, picnic outings or your lunch bag. Share it along side these Spanakopita Triangles for a hearty meal.
If you enjoy recipes with artichoke hearts, you’ll enjoy this tasty snack.
About the Key Ingredients
- Baking Soda – to simmer with the chickpeas. this helps create a smooth hummus base.
- Cooked Chickpeas – make up the bulk of the hummus. You can use home cooked chickpeas from dried or canned.
- Chickpea Brine – reserve from the cooked chickpeas for an ultra light, creamy hummus.
- Tahini – use a good quality tahini as some brands can taste bitter. I like Soom, Once Again, and Artisana Organics Raw Tahini.
- Artichokes – use canned, quartered or marinated artichoke hearts, rinsed and squeezed of their moisture.
- Garlic – fresh for best flavor and a hint of spice. I include how to roast the garlic in the recipe notes, just in case you have time. The roasted garlic flavor takes this hummus over the top!
At a Glance: How to Make Artichoke Hummus
We’re using a baking soda simmer method to make the chickpea hummus base ultra creamy. You can pulse the artichokes in more or less depending on desired hummus chunkiness!
- First, simmer cooked chickpeas with a bit of baking soda.
- Second, in a food processor, process the tahini, lemon juice and zest, chickpea brine and olive oil until smooth.
- Next, add drained chickpeas, garlic and salt. Process until smooth.
- Last, pulse in the artichoke hearts – process more for a finer texture.
This artichoke hummus recipe gets better with a little time in the fridge, so the flavors can marry. Give it at least an hour or so, if you can.
For the Creamiest Hummus
I’ve written about this before in 2017 when I shared my Roasted Eggplant Hummus recipe. Back then, the only way I knew to get ultra creamy hummus was to peel each chickpea. I don’t know about you, but when I want hummus, there’s no way I’m going to peel all those little peas.
Enter the baking soda simmering method!
Simmering Chickpeas with Baking Soda
The baking soda trick renders cooked chickpeas soft, completely turning the skins and peas to mush. Perfect for creating a silky smooth hummus texture.
According to Cook’s Illustrated “The alkaline environment created by the baking soda helps break down the pectin in the beans, softening the beans’ skins so well that they disintegrate during cooking…”
Simply simmer already cooked chickpeas in a bit of baking soda and water to soften the them, for about 10 minutes. In the end, it creates an ultra creamy artichoke hummus base. Use this simmer time to gather and prepare the other ingredients. A little extra effort goes a long way here!
Hummus Good to Know
About Hummus
Hummus is a dip, spread or savory condiment made of mashed chickpeas with tahini, lemon and garlic. It hails from Middle Eastern cuisine and is popular around the globe. It can be found prepared in grocery stores across the U.S., but homemade is always tastier (and more economical).
How to Enjoy Hummus
You can dip just about any crunchy veggie into hummus, like carrots, celery, cucumber or sugar snap peas. For a carby vehicle, enjoy hummus with crackers, pita bread, naan or slather it on crusty Multigrain Sourdough Bread. It’s also delicious in these Greek Pita Sandwiches.
Traci’s Tips
- If you’re a sourdough baker, this hummus pairs deliciously with Sourdough Pita Bread.
- This recipe fits right into meal planning. Whip up a batch on Sunday and you’ll have a snack, dip or spread at the ready anytime during the week.
- Artichokes: use canned or marinated artichokes for this hummus recipe. Simply drain and rinse before adding to the food processor.
- Pro Tip: If you cook chickpeas at home in a slow cooker or on stove top, you can add the baking soda right in towards the end of cooking.
More Recipes with Artichoke Hearts
Easy Artichoke Hummus
Ingredients
- 1, 15 ounce (425 grams) Can of Prepared Chickpeas, or 1 3/4 cup Cooked Chickpeas
- 1/2 teaspoon Baking Soda
- 1/3 cup (90 grams) Tahini
- 1 Lemon, zested
- 2 tablespoons Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 2 – 3 Plump Cloves of Garlic, sliced thin *see note for roasted garlic
- 1/2 + 1/8 teaspoon Fine Sea Salt
- 1, 13.8 ounce (390 grams) Can of Quartered Artichoke Hearts, drained and squeezed of their liquid
For Serving:
- olive oil, smoked paprika, black pepper
- Pita Bread
Instructions
Simmer the Chickpeas
- Open the can of chickpeas and reserve 1/2 cup (120 grams) of chickpea brine. Set aside. Add the remaining chickpeas and brine to a medium sauce pan. Add enough water to just cover the chickpeas and sprinkle in the baking soda.Simmer for 10 minutes. The chickpeas should be mushy, easily squished between two fingers. Drain, rinse throughly and set aside.
Make the Hummus
- In the work bowl of a food processor fitted with the S blade attachment, add the tahini, lemon zest, lemon juice, olive oil and 4 tablespoons of chickpea brine.
- Process for 2-3 minutes or until creamy. If your tahini breaks or becomes crumbly, add another tablespoon or two of brine and process until smooth. Scrape down the bowl.
- To the work bowl, add the chickpeas, salt and garlic. Process again 2-3 mintues until smooth and creamy. Now is a good time to adjust the consistency of the hummus – for a looser hummus, add more brine, a tablespoon at a time until you reach your desired consistency. Scrape down the bowl.
- Add the artichokes and pulse three or four times for a chunky consistency, or pulse more for finer chopped artichokes. Taste for salt adjustment.
- Transfer to a serving bowl, drizzle with a bit of olive oil if desired, sprinkle with smoked paprika and black pepper. Share with soft pita bread, crackers, Naan or crispy veggies like carrots, cucumbers, radish slices or celery.
- Store in the fridge for up to five days, or the freezer for up to two weeks. Thaw in the fridge overnight. Before serving, set at room temperature for about an hour so the fats can soften a bit.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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This is delicious 😋 I have tons of dried garbanzo beans and this is a great way to use them!
Hii Miss Cooper! Love reading your note. Thank you for giving a new recipe a go and letting us know how the hummus turned out for you!
I just made this hummus and it is so good! I can’t wait to share it with friends and family!
Hooray, Kim! Thank you for your note, giving the hummus a go and sharing! Day made :D
I made this today and it was so bland, that is giving it a nice word! I wasted a good can of chickpeas and artichokes! Will not make again!
Hi Connie! I’m sorry this didn’t work for you. I’m curious about the brand of tahini used, if you adjusted the salt to taste and sprinkled the finished hummus with paprika?