artichoke hummus
Artichoke Hummus
Prep Time
10 mins
Total Time
10 mins

Easy and delicious, this artichoke hummus is full of healthy ingredients and it's vegan and gluten-free too. 

Servings: 8
Author: Shoot The Cook
  • 8 fresh artichokes or 6 canned artichoke hearts (rinsed & dried)
  • 1 cup canned chickpeas (drained & rinsed)
  • 3 Tbsp lemon juice (1/2 lemon)
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 2 Tbsp tahini (optional)
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup cooking liquid from artichokes or water
  • 1/4 tsp salt (optional)
  • Pecans for garnishing
  1. Put one artichoke heart aside for garnish.

How to boil the artichokes (if you use canned artichoke you can skip this step)
  1. Peel off the outer set of leaves closest to the stem. Cut off the excess stem, leaving up 1-2 cm on the artichoke. Peel the tough outside layer of the stem. Trim the top off each artichoke and halve the artichokes. Place them directly into a large pot with water and lemon juice.

  2. Bring the pot to a boil and cook the artichokes for 20-25’or until you can easily pull away one of the lower leaves. Reserve the cooking liquid to make the hummus.

To make the hummus
  1. Add the cooked artichokes, canned chickpeas, lemon juice, garlic, cumin, tahini and ¼ cup of cooking liquid. Blend until the hummus becomes smooth and creamy. Add the olive oil and blend for a few more seconds.

  2. If it's too thick add more cooking liquid or water until you get the right consistency.

  3. Taste and adjust the seasoning, adding more salt or lemon if you want. Artichoke hummus will last in the fridge for approximately 5 days.