When I was little, I remember my grandparents growing artichokes in large planters in their garden. I was always fascinated with artichokes and being from California, it is part of your regular diet. I would hunt for the small, baby artichokes in the plants, hoping to find some hidden away and watching them grow. To this day I still think about those artichoke plants and being in California with my grandparents. Making dishes like this Artichoke Lemon Hummus takes me right back to that backyard.
Roasted garlic is pretty much one of the greatest things ever. No joke. You can learn how to make your own here! I love to have a couple heads of it ready in my refrigerator at all times because it makes everything sooooo gooooood. Besides being part of a recipe like our Sun-Dried Tomato and Walnut Linguine with Parmesan Cream Sauce, it is great on toast and sandwiches!
Tahini is a traditional ingredient in hummus. It is a sesame seed paste, similar to nut butters. You can typically find it in your ethnic or peanut butter section of the grocery store or you can use this affiliate link to get it online here.
It only takes a few minutes to make this Artichoke Lemon Hummus. Just throw all the ingredients in a food processor, blend, and you are good to go! If you do not have a food processor, you need one! I have two and I use them alllllll the time. They can do so many things: shredding, slicing, blending, etc. We buy brick cheese and it is shredded in seconds. I use the processor to make all my sauces and salsas, grind cookies for crusts, the list goes on and on. This affiliate link is for a food processor very similar to the one that I have. I could not live without mine!
Looking for more hummus inspiration? Check out our other hummus recipes like Roasted Poblano and Sweet Corn Hummus, Basil Pesto Hummus, or Roasted Hatch Chile Hummus. And we also have a Buffalo Wing Hummus which is perfect for game day!
- 1 can garbanzo beans drained
- 2 cloves roasted garlic
- 2 large lemons juiced
- 1 tsp salt
- 2 Tbsp tahini paste
- 1 cup artichoke hearts (jarred), chopped, separated into 3/4 and 1/4 cups
- 2 Tbsp extra virgin olive oil (or oil from artichoke jar)
- If you do not have pre-roasted garlic, use this shortcut. Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool.
- When garlic is cool enough to handle, peel the skins off the cloves.
- Add the garbanzo beans, garlic, lemon juice, salt, tahini, 3/4 cup artichoke hearts, and olive oil to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning to your liking.
- When complete, use a spatula to put the hummus in a bowl. Mix in the remaining 1/4 cup chopped artichoke hearts.
- Refrigerate for one hour and serve chilled with pita bread or assorted vegetables.