Easy Artichoke Hummus Recipe

Close up of artichoke hummus dip in a bowl garnished with artichoke, chickpeas and olive oil.

Easy to make, this Artichoke Hummus Recipe is ideal for meal prep. It makes a nourishing snack or dip for 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 Artichoke Hummus is make ahead ready and freezer friendly. This recipe is vegetarian, vegan and gluten free.

Depending on brand of tahini used, how runny or thick it is, and depending on how loose you prefer hummus, you'll adjust this consistency with chickpea brine. More for a looser set or less for a thicker hummus.

Course Appetizer, Lunch, Snack

Cuisine Middle Eastern

Keyword Artichoke Hummus

Total Time 20

Servings 1/3 Cup Servings (approximately)

Calories 64kcal

Author Traci York

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

Roasted Garlic Variation: Preheat oven to 400F (204C). Slice the tip off the top of the garlic head exposing the garlic. Remove any loose papery skin while keeping the garlic head in tact. Set the garlic head in a piece of foil and drizzle with about a half teaspoon of olive oil and a pinch of salt. Wrap in the foil tightly, set on a small sheet pan and roast for about 40-50 minutes. When done the garlic will be soft, fragrant and some will be lightly browned. Cool slightly, then squeeze the garlic out of its papery covering. Now it's ready to be used in your hummus.

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