I absolutely love making my own hummus. Â It is fast, easy, and there are so many ways to customize it! Â I love making new flavor combinations like this Artichoke Lemon Hummus. Full of fresh and bright Mediterranean flavors in an artichoke dip recipe!
When I was little, I remember my grandparents growing artichokes in large planters in their garden. Â I was always fascinated with artichokes and being from California, it is part of your regular diet. Â
I would hunt for the small, baby artichokes in the plants, hoping to find some hidden away and watching them grow. Â
To this day I still think about those artichoke plants and being in California with my grandparents. Â Making dishes like this Artichoke Lemon Hummus takes me right back to that backyard.
Why You Will Love This Recipe
Making a homemade hummus recipe is one of my favorite things to do for a party, gathering, or game day.
It comes together in just minutes and is a perfect way to get some light, fresh, and healthy snack options on the table.
It is also versatile as an addition to salads or a condiment in place of things like mayo on a sandwich.
Ingredients
Here is what you need to make this recipe:
- Garbanzo Beans (Chickpeas)
- Garlic (Roasted Garlic ideally)
- Lemon
- Artichoke Hearts
- Tahini Paste (optional)
- Salt
- Olive Oil
Artichoke Hearts – I like to use jarred artichokes that have been sitting in oil. And you can even use the oil from the jar instead of the olive oil!
Garlic – 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 taste amazing. Â
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!
Raw garlic will also work just fine!
Tahini – 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 get it online here.
Some will say tahini is mandatory. I say you can skip it if you want. 🙂
Equipment
To make this recipe, you will also need:
- Food Processor
- Spatula
Instruction Overview
It only takes a few minutes to make this Artichoke Lemon Hummus. Â
Just throw all the ingredients in a food processor, blend, and you are good to go! Â
Modifications and Substitutions
If you do not have a food processor, you need one! Â I have two and I use them all the time. Â They can do so many things: shredding, slicing, blending, etc. Â
Skip the tahini if you want. I do not miss it with all the artichoke and lemon flavor!
Raw garlic instead of roasted is also just fine.
Want to use frozen artichoke hearts? Thaw and drain before using in the recipe to avoid adding too much moisture.
Kim’s Tips
A blender could work in place of a food processor, but tends to not make it quite as smooth (depending on the brand/model).
Use this as a spread on sandwiches or in salads!
FAQs
This will depend on what you think is missing.
Salt is always a go-to. If salt seems fine but it needs a little something, acid like more lemon juice is a great option.
Have enough lemon? Try a super small amount of cayenne (ground red pepper) to lift it a little.
Garbanzo beans, also called chickpeas.
Hummus is high in protein and fiber, which means it is a great healthy option that could assist with weight loss.
Homemade is cheaper and a great way to make it perfect just for you!
Yes, it freezes pretty well.
Equipment
Ingredients
- 1 can garbanzo beans drained
- 2 cloves roasted garlic or raw works fine
- 2 large lemons juiced
- 1 teaspoon salt
- 2 Tablespoons tahini paste optional
- 1 cup artichoke hearts (jarred), chopped, separated into 3/4 and 1/4 cups
- 2 Tablespoons extra virgin olive oil (or oil from artichoke jar)
Instructions
- 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.2 cloves roasted garlic
- 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 Tablespoon at a time and process briefly to combine. Taste and adjust seasoning to your liking.1 can garbanzo beans, 2 large lemons, 1 teaspoon salt, 2 Tablespoons tahini paste, 1 cup artichoke hearts, 2 Tablespoons extra virgin olive oil
- When complete, use a spatula to put the hummus in a bowl. Mix in the remaining 1/4 cup chopped artichoke hearts.1 cup artichoke hearts
- Ideally refrigerate for one hour and serve chilled with pita bread or assorted vegetables.
Notes
Nutrition
More Hummus Recipes
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!
I really love this combination of hummus & artichoke. Do you prefer the canned or frozen artichoke for this recipe? Thanks.
I use the jarred/canned kind that is packed in oil. You can use the frozen version however you want to make sure and thaw it to drain out the extra water before adding it to the hummus so that it is not too runny 🙂
Wow, what a wonderful looking appetizer…I love artichokes and hummus is an old time favorite. I definitely look forward to making this!
Looks delicious! If you haven’t tried it yet, give Soom tahini a go. I received a personal recommendation for it from Mike Solomonov, basically the emperor of hummus, and it is life-changing. I add it to basically everything now!
I will definitely give it a try! Thanks!
I love artichokes! I can already imagine how good this hummus is. Thanks for the recipe!
Great addition to the hummus. I firmly believe that dips should be a recognised food group! We dine on dips at least once a week.
I love making my own hummus, but I’ve never added artichokes. Sounds delicious!
Sadly, I have never lived in a place where I could grow my own artichokes but I can imagine how lovely it would be to pluck one right from the plant. And how truly satisfying it must be to take that freshly picked artichoke and transform it into this beautiful hummus.
This sounds like a great alternative to standard hummus! Beautiful photos too!
I always add roasted garlic to my hummus because I’m not a fan of raw garlic. This looks delicious
Mmmm, this sounds so delicious!
-Clarissa @ The View From Here
I am a huge fan of hummus. Anytime you make it yourself it’s better. Love the addition of fresh roasted garlic. Adds a deeper delicious flavor. Yum.