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Close up shot of a bowl of hummus with pita being dipped

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.

Course Appetizer, Snack
Cuisine Gluten Free, Plant Based, Vegan, Vegetarian
Keyword artichoke hummus, creamy hummus recipe, easy hummus recipe, easy lemon hummus recipe, homemade hummus recipe, hummus with aquafaba, lemon artichoke hummus, lemon hummus, marinated artichoke hummus
Prep Time 20 minutes
Servings 6


  • 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)


  1. 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).

  2. 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.

  3. 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.

Recipe Notes

* 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!