This Lemon Artichoke Hummus is the best kind of homemade hummus – perfectly creamy, bursting with bright lemon and sweet, briny marinated artichoke flavor. There’s no chickpea peeling or chickpea boiling required – the silky texture is achieved through using aquafaba (the chickpea liquid form the can), along with a high powered blender or food processor. You’ll want to serve it as an appetizer at your next spring gathering, eat it for a snack with toasted pita, or slather it on a sandwich and/or avocado toast!
Homemade hummus is one of those things that is infinitely better than the stuff you get from the store, and it’s so incredibly simple to make. Admittedly, I don’t find myself making it *that* often, or as often as I should. This lemon artichoke hummus however, has been making a weekly addition to my fridge for the past several weeks. I can’t get enough of it!
With spring FINALLY arriving, and with Easter this week, I figured it would be the perfect time to share a simple appetizer that’s always a crowd pleaser.
In the past, I always peeled my chickpeas for homemade hummus in order to yield the creamiest result. I actually don’t mind it, but it does take a little while. When I’m short on time, or just plain ol’ lazy, I opt for this method. Using a little bit of the chickpea liquid from a can of chickpeas (it’s called aquafaba), to help blend your hummus, creates a beautifully light and creamy texture.
This recipe works well in a food processor, but you will get even creamier of a result if you use a high powered blender (which I prefer)!
As far as ingredients go, this is all you need:
- canned chickpeas
- aquafaba (liquid from the can of chickpeas)
- lemon juice & zest
- marinated artichoke hearts
- extra virgin olive oil
- salt and pepper
- dippers of choice (I like cucumbers and grilled pita!)
Here’s a quick rundown of how you make lemon artichoke hummus:
- Drain and rinse your chickpeas. Don’t forget to reserve the chickpea liquid! It’s easy to forget 🙂
- Combine everything into a high powered food processor or blender. I’ve made this hummus both ways. The blender version is perfectly silky smooth, and the food processor version has a slight texture. Comes down to personal preference!
- Plate the hummus. I like serving this in a shallow bowl, drizzling it with really good quality, beautiful extra virgin olive oil, and garnishing it with marinated artichokes, chives, lemon zest, flaky sea salt, and freshly cracked black pepper. Can’t get any better!
- Serve! My favorite way to serve this lemon artichoke hummus is with sliced cucumber, and pita bread that I warm/crisp up in a pan with a little olive oil, and sprinkle with flaky salt while it’s still hot. In-credible.
If you can find them, the marinated grilled artichokes I used to garnish the hummus add a special touch. I like to use regular, marinated quartered artichokes for the actual hummus, and the marinated, grilled artichokes to garnish. So pretty!
I like to use chives here because they just feel springy to me, but any herb you have on hand will work. Flat-leaf parsley, basil, dill, whatever you’ve got. I have a feeling dill would be particularly lovely here.
I hope you love it as much as I do!
If you enjoy this hummus recipe, you’ll also love these:
I also have a couple of fabulous hummus recipes in my cookbook!
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Creamy Lemon Artichoke Hummus
This Lemon Artichoke Hummus is the best kind of homemade hummus - perfectly creamy, bursting with bright lemon and sweet, briny marinated artichoke flavor. There's no chickpea peeling or chickpea boiling required - the silky texture is achieved through using aquafaba (the chickpea liquid form the can), along with a high powered blender or food processor.
- 1 (15.5 ounce) can chickpeas, liquid reserved
- 1/4 cup reserved chickpea liquid (aquafaba)
- 1/2 cup marinated artichoke hearts, drained, plus extra for garnish
- 1/3 cup tahini
- zest of 1/2 a lemon, plus extra for garnish
- juice of 1/2 a lemon
- 1 large clove garlic
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped chives, plus extra for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- flaky sea salt for finishing
- dippers of choice (I like cucumber and grilled pita bread)
Begin by draining the chickpeas over a bowl to reserve the liquid. Set the liquid aside and rinse the chickpeas. Add to a food processor or high powered blender, along with 1/4 cup of the reserved liquid (aquafaba).
Add the remaining ingredients to the food processor or blender, and blend until smooth and creamy. If the hummus seems like it needs more liquid, stream in a tablespoon of chickpea liquid at a time, until desired consistency is reached. Taste the hummus and season with additional salt and pepper, if needed.
Plate the hummus in a shallow bowl and garnish with marinated artichoke hearts (or grilled marinated artichoke hearts if you can find them!), lemon zest, chopped chives, a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked black pepper. Serve with sliced cucumber and warmed/grilled pita bread.
* To elevate store-bought pita without having to make your own, lightly coat a pan over medium-high heat with olive oil. Warm the pita until golden brown on both sides, and sprinkle with flaky sea salt immediately while hot. Serve with the hummus while the pita is still warm. The BEST!