Artichoke Hummus

I’ve been making hummus lately, and I may never go back to the store-bought version! Granted, some boutique store-bought hummus is very good, but do you really want to spend $6 for a tiny little container of it? If you make it yourself you get as much as you want for far less money AND it tastes great! And, did I mention that making hummus is one of the easiest things you can make? It is!

This version combines some of my favorite flavors into a creamy, lemony, slightly spice spread. Artichokes, lemon, chickpeas, tahini, garlic . . . how could you go wrong?

Artichoke Hummus

makes about 3 cups

  • 1 (14 oz. can) garbanzo beans, drained and rinsed (some liquid reserved)
  • 1 (14 oz. can) artichoke hearts (not marinated!), drained
  • 3 large garlic cloves
  • zest from 1 lemon (about 1 tsp.)
  • juice from 1 lemon (about 1/4 cup)
  • 3 Tbsp. tahini
  • 2 Tbsp. reserved garbanzo bean liquid
  • 1 tsp coarse salt
  • black pepper and cayenne pepper to taste
  • olive oil to taste

Blend garbanzo beans, artichoke hearts, garlic and lemon zest in a food processor until combined, about 15 seconds. Add tahini, lemon juice, and garbanzo bean liquid. Process until smooth, adding more liquid if necessary. Add salt, black and cayenne peppers. With processor on, add several seconds of olive oil. Taste, and adjust seasonings, pulsing for a few seconds after each adjustment to taste again.

Serve room temperature, with a drizzle of good olive oil, a dash of cayenne (or paprika) for color, and chopped parsley if desired.

Pita bread, naan, pita chips, crackers, bread, vegetables, and fruit all make excellent dipping instruments for hummus. Or, wrap it up with some slice cucumber, fresh herbs, and feta cheese for a quick and healthy snack!

This entry was posted in Appetizers, Vegetables and tagged , , , . Bookmark the permalink.

2 Responses to Artichoke Hummus

  1. Allen says:

    You’re Back! Thanks for the recipe! I’m going to try it

  2. Katie Nave says:

    I love artichokes and this looks delicious!
    Cooks Illustrated gave a tip for improving the texture: Warm the beans by pouring some boiling water over them and then proceed with your recipe. The short warming opens up their proteins and makes the hummus creamier.

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