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Artichoke Hummus
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A unique hummus made with garbanzo beans, artichoke hearts, garlic and spices. There is no tahini in this version which lowers the fat content significantly.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
11 reviews
1 comment
ingredients
2 cups cooked garbanzo beans, well drained
1 cup artichoke hearts, well drained
6 cloves garlic
1/4 cup fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
virgin olive oil, as needed
directions
Place the garbanzo beans, artichoke hearts, garlic, lemon juice, paprika, cumin, salt, and pepper in a food processor. Process until almost smooth.
With the food processor running, slowly add olive oil until the hummus is creamy.
Serve the hummus immediately or refrigerate until ready to serve.
recipe tips
For a smoother hummus, remove the skins from the garbanzo beans before blending.
Roast the garlic cloves before adding them to the food processor for more flavor.
To make a spicy version, blend in some sriracha sauce or a pinch of cayenne pepper for heat.
Garnish the hummus with a drizzle of olive oil and balsamic vinegar, or a sprinkle of pine nuts or paprika.
common recipe questions
How can I adjust the consistency of the hummus?
If the hummus is too thick, you can add more olive oil or a splash of water while blending.
What can I serve with this artichoke hummus?
You can serve this hummus with pita bread, fresh vegetables, crackers, or as a spread on sandwiches.
How long can I store the artichoke hummus?
Stored in an airtight container in the refrigerator, this hummus can last for up to 5-7 days. Stir well before serving if any separation occurs.
Can I freeze the artichoke hummus?
While you can freeze hummus, the texture may change slightly upon thawing. It's best enjoyed fresh, but you can freeze in small portions for up to 2-3 months.
What is the best way to serve refrigerated hummus?
If the hummus has thickened in the refrigerator, simply blend in a little olive oil or water to reach the desired consistency. Allow it to come to room temperature before serving.
nutrition data
43 calories, 1 grams fat, 8 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
March 2, 2018
Delicious! I have been searching for a hummus recipe that took little to no oil! Thank you!
September 2, 2013
To me, it seemed as if the artichokes and spices combined to give it an almost pumpkin taste, which was a surprise and very enjoyable.
August 26, 2013
Unique and tasty! I actually omitted the lemon juice entirely since artichokes have a slightly acidic taste them already. And I didn't add all 6 cloves of garlic (that is pretty garlicky!). I added two good sized cloves and that was perfect. Without tahini in it like most hummus recipes this version is a nice lower fat alternative (it will still have fat depending on how much olive oil you use).
November 6, 2012
I made this recipe with the alterations posted by another. Simmering the chickpeas in veggie broth and sauteing the artichokes in olive oil with the garlic. These alterations just made sense to me. This is the best hummus I have ever made/eaten and the first one to disappear well before it had a chance to go bad!
August 12, 2012
I only gave this a 4 because I figured out how to make it even better although it takes a little more work. After rinsing the beans several times, cook them in about an inch of vegetable or chicken stock, stirring frequently, until all the liquid has evaporated, sit aside. Chop the artichoke hearts in a food processor. Add about a tablespoon of olive oil to a sautee pan, add chopped artichokes and 6 cloves of garlic. Saute until garlic is soft. These two processes get rid of the canned taste of the beans and artichokes and mellow the garlic flavor. Give each time to cool, then proceed with the recipe as follows. You won't need the olive oil as you have already used some, unless you prefer more. My friends gobbled this up, asked for more and pleaded for the recipe.
October 13, 2009
Simple recipe, but 6 cloves of garlic was WAY too much. The garlic flavor is overwhelming. Otherwise good.
March 12, 2008
I made this recipe once on a whim for a party, and it was such a huge hit that it has become a staple. I agree with its simplicity -- canned garbanzos, cut the lemon juice by about 1/4 -- and it has always been well-received! Smooth, light, tasty!
March 3, 2008
yummy yum yum even with lemon juice. i ate most of it!
December 27, 2006
Fabulous recipe... I;ve made it several times for parties now, and always get fantastic compliments! Only thing I would add is that, if you're using canned beans, you should boil them for at least 15-20 min. Overall, a great, cheap and easy recipe!!
December 24, 2006
This was great! I used canned hearts and canned chickpeas, and cut the lemon in half. The seasonings are perfect. LOVED it!
October 29, 2006
This was REALLY good, with a little tang. If you use canned garbanzo beans (chick peas), it's super simple! And it seems really light. I didn't use much olive oil at all. Great!
This is a terrific recipe. The artichoke hearts actually seem to make the dip lighter in consistency. I added more lemon juice and salt to my tast.