Easy to make, this Artichoke Hummus Recipe is ideal for meal prep. It makes a nourishing spread or dip for snacking, lunch or appetizer. Lemon juice and zest brightens the hummus, while garlic offers a hint of spice. Like my Eggplant Hummus and Red Bell Pepper Hummus, this recipe is also make ahead ready and freezer friendly. It’s vegetarian, vegan and gluten free.
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. Homemade Sourdough Pita Bread makes a fabulous dipping vehicle! 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 platter, picnic outings or your lunch bag. It’s filling, versatile, hearty, healthy, satisfying and economical. Don’t you love it when a recipe can do all that?!
Ingredients You’ll Need for Artichoke Hummus
- Baking Soda – to simmer with the chickpeas. this helps create a smooth hummus base
- Cooked Chickpeas – you can use home cooked or canned.
- Chickpea Brine – reserve from the cooked chickpeas for an ultra light, creamy hummus.
- Lemon – you’ll use the zest and juice in this recipe.
- Extra Virgin Olive Oil – for body, creamyness and flavor.
- 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.
Quick Guide: How to Make Easy 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! In summary, here’s how to make this tasty artichoke hummus recipe (see recipe card for details):
- First, simmer cooked chickpeas with a bit of baking soda. Drain and set aside.
- Second, in a food processor, process the tahini, lemon juice and zest, chickpea brine and olive oil until smooth.
- Next, add the chickpeas, garlic and salt. Process until smooth. Add more brine to loosen if desired.
- 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!
What is 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).
What do I dip into 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.
What is artichoke hummus made of?
Chickpeas, artichokes, lemon, tahini, garlic, olive oil, salt and chickpea brine.
Do you eat hummus with naan?
Traditionally, hummus is enjoyed with Pita, but it’s just as tasty with Naan.
A Few Recipe Tips
- If you’re a sourdough baker, this hummus pairs deliciously with Sourdough Pita Bread.
- This Easy Artichoke Hummus 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.
- Roasted Garlic Variation: For an extra spectacular hummus, roast the garlic (see recipe notes). You’ll need just three plump cloves of garlic for this recipe (or add more if you like), so you’ll have some roasted garlic left over. You can slather leftovers on bread, or use it other recipes.
- 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 Healthy Recipes with Artichoke Hearts
- Artichoke Chickpea Vegan “Crab” Cakes
- Artichoke and Olive Crostini
- Italian Pressed Veggie Sandwich
- Roasted Eggplant Artichoke White Bean Dip
Easy Artichoke Hummus Recipe
- 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
- olive oil, smoked paprika, black pepper
- Pita Bread
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.