Chickpea Artichoke Hummus
Recipe by Chef Heidi Fink
Heidi Fink

Chickpea Artichoke Hummus

  • Prep time 15 mins
  • Ready in 15 mins
  • Yield 4 cups

The artichoke hearts add a delicious flavour and lighten the sometimes pasty texture of traditional hummus. This hummus freezes very well for up to 4 months.



  1. In the work bowl of a food processor, combine garlic, salt, tahini, lemon juice, and half of the olive oil. Process to a smooth paste.
  2. Add chickpeas and artichoke hearts and pulse a few times to combine. Now pour in the rest of the olive oil and puree, stopping to scrape down the sides as necessary. Add 60 ml (1/4 cup) water and process until smooth. Add additional water, if you like, to adjust the consistency.
  3. Hummous is traditionally served with more olive oil drizzled on top. It also looks fabulous sprinkled with paprika.
  4. Serve the hummous with an assortment of dipping foods: vegetable sticks (carrots, cucumber, snow peas, peppers, broccoli), pita wedges, crackers, rice crackers, or a variety of roasted vegetables.

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