Artichoke Hummus

Artichoke Hummus

Hummus with an Italian flair
Course Appetizer
Cuisine Mediterranean
Keyword artichoke hummus, hummus
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 118 kcal
Author Adapted from Prevention


  • 1-3/4 cups home-cooked chickpeas or 1 (15 ounce) can chickpeas rinsed and drained
  • 3 cloves garlic peeled
  • 1 (14 ounce) can artichoke hearts rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chopped fresh basil


  1. If you are using canned chickpeas, you might want to place them in a saucepan, cover with water, bring to a boil, then simmer for 15 minutes. Drain and rinse in cold water to cool the chickpeas. This will remove the “tinny” taste. If you don’t notice a weird taste with canned chickpeas, skip this step.
  2. With the motor running, drop garlic cloves through the feed tube of a food processor. Stop the motor, then add chickpeas, artichoke hearts, tahini, lemon juice, olive oil, cumin, and paprika. Purée until smooth. Transfer to bowl and stir in basil. Season with salt and pepper, if desired.

Recipe Notes

Nutritional information does not include dippers.

Watching sodium? Rinse the artichoke hearts and chickpeas (if using canned) very well.

Gluten-free? Make sure you buy gluten-free tahini.