Artichoke Hummus

Artichoke Hummus

Moms, I have a recipe for you! It’s really easy and it doesn’t take long to make. You’ll need: – one can of chickpeas – a handful of fresh parsley, chopped – the juice from half a lemon or lime- depending on your preference – 3 tablespoons olive oil – 2 cloves garlic, minced – 1 teaspoon cumin powder – salt and pepper to taste. You won’t believe how much better this is than store bought hummus! The texture is amazing and there are so many different flavors going on in each bite. Give this recipe a try today!
prep: 15 mins cook: 5 mins total: 20 mins Servings: 12 Yield: 3 cups


1 (15 ounce) can artichoke hearts, drained and quartered

2 (15 ounce) cans cannellini beans, drained (reserve juice)

2 tablespoons chopped fresh basil

3 cloves garlic, chopped

½ teaspoon salt

1 tablespoon olive oil

1 tablespoon water

2 tablespoons lemon juice

½ teaspoon ground cumin

1 tablespoon tahini


Preheat oven to 350 degrees F (175 degrees C).

Bake chopped garlic in the preheated oven until softened, 5 to 7 minutes, to reduce bitterness. Transfer baked garlic to a food processor and add basil and lemon juice; pulse several times to mince basil leaves.

Place cannellini beans, olive oil, water, tahini, salt, and cumin in the food processor and process until the hummus is smooth. If hummus is too thick, process 1 tablespoon reserved liquid from beans into the mixture. Add artichoke hearts to the hummus and process until smooth.

Nutrition Facts:

Per Serving: 92 calories; protein 4.3g; carbohydrates 14.3g; fat 2.1g; sodium 459.2mg.

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