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Artichoke Lemon Hummus

The artichoke flavor is subtle. For more of an artichoke punch, add more chopped artichoke mixed in after blending.
Prep Time5 mins
Total Time5 mins
Servings: 1 cups


  • 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.


Learn how to make roasted garlic here!  You will want it in your refrigerator at all times :)
Order tahini online here!
You can use frozen artichokes here however make sure you defrost and drain them first as they will carry a lot of water in them, making the dip runny.
For a little heat, add some cayenne pepper or red pepper flakes when blending.