Artichoke-Lemon Hummus
A bright, vegetal twist on the classic chickpea spread
Why This Recipe Works
Adding canned artichoke hearts gives this hummus a silky, almost buttery texture and a pleasant tang that complements the extra lemon zest. It is an elegant, pantry-friendly variation that comes together in minutes.
Instructions
Chop a quarter cup of the artichoke hearts into small pieces and set them aside to use as a garnish later.
Combine the remaining artichoke hearts, chickpeas, tahini, lemon juice, lemon zest, garlic, and salt in a food processor.
Process the mixture until completely smooth and creamy, about 2 minutes, stopping to scrape down the bowl with a rubber spatula as needed.
Check the consistency; if the hummus is too thick, pulse in water one tablespoon at a time until it reaches a light, spreadable texture.
Transfer the hummus to a wide, shallow bowl and top with the reserved chopped artichokes and minced herbs.
Drizzle the olive oil over the top and serve immediately with fresh vegetables or pita.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
Can I make this ahead of time?
The hummus can be made 1 day ahead. Store in an airtight container in the refrigerator.
What substitutions can I make?
- tahini: sunflower seed butter
