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Artichoke Hummus Recipe

Whenever I go to a party, the hostess always asks me to bring my hummus. It's a versatile dip that perfectly compliments a number of appetizers.
TOTAL TIME: Prep/Total TIme: 15 min. YIELD:16 servings


  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/4 cup tahini
  • 1 tablespoon capers, drained
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Dash crushed red pepper flakes, optional
  • Dash pepper
  • 2 fresh rosemary sprigs, chopped
  • Assorted fresh vegetables or baked pita chips


  • 1. Place the first 12 ingredients in a food processor; cover and process until smooth. Transfer to a small bowl; stir in rosemary. Serve with vegetables. Yield: 2 cups.

Nutritional Facts

2 tablespoons (calculated without vegetables or chips): 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 116mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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