Artichoke Lemon Hummus is made with just a few simple ingredients! A healthy and protein packed vegetarian and vegan appetizer using artichoke hearts. Featuring Mediterranean flavors in a garbanzo bean chickpea dip. Gluten free. No tahini required.
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.
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.Purists will say tahini is required - but it tastes great without it!