Roasted artichoke lemon hummus brings rich flavors to a classic hummus recipe. This easy recipe is a great snack or dressed up appetizer and has a simple whole food ingredient list.
recipe originally published December 14, 2012
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Why you'll love this flavorful hummus
Roasting artichoke hearts elevates a classic hummus to a delicious dip with layers of flavor and texture. This roasted artichoke lemon hummus will be the recipe you turn to for party appetizers, game day, and every day snacks.
The next time you have an event to bring a dish to, or are craving fresh veggies and hummus for a snack, make this easy hummus recipe. You may as well plan on doubling the recipe now.
Tips for the best hummus
- Peel your chickpeas. It is not only strangely calming, peeling chickpeas result in a smoother hummus.
- Use a high speed blender for a silky smooth texture.
- I really like lemon flavor... If you don't share my enthusiasm maybe start with one lemon.
- Drizzle the finished dish with olive oil for an extra layer of richness.
- Garnishes make it fancy! Add crispy chickpeas, lemon slices, smoked paprika or other spices, and fresh herbs.
How to roast artichoke hearts
Roasting adds depth and flavor to the briny artichoke heart, and elevates this classic hummus recipe.
I love artichoke hearts and that tangy flavor they bring. Roasting artichokes adds a whole new flavor that everyone loves. Tangy, bright, and garlicy.
It is as if artichokes were meant to be roasted, and lemons were made for artichokes. Garlic officiates the union and this hummus is the honeymoon.
For this hummus recipe, use 1 (6 ounce) jar of artichoke hearts in oil
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Arrange the artichoke hearts in a single layer on a parchment lined baking sheet.
- Roast at 350 °F for 10 minutes.
- Remove the artichokes from the oven. Using tongs, carefully turn artichoke hearts over.
- Return to oven and roast for an additional 5-10 minutes.
If using canned artichoke hearts in brine / water, pat them dry and drizzle with olive oil or a marinade of lemon juice and olive oil. Continue with step 2 of this tutorial.
How long does homemade hummus last?
My rule for maximum flavor and freshness is to enjoy artichoke hummus within three days.
Refrigerate in a glass container with a tightly fitting lid.
Did you make this roasted artichoke hummus?
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Roasted Artichoke Lemon Hummus
Roasted artichoke lemon hummus brings rich flavors to a classic hummus recipe. This easy recipe is a great snack or dressed up appetizer and has a simple whole food ingredient list.
Ingredients
- 1 (6.5 ounce) jar artichoke hearts in oil
- 1 (15.5 ounce) can chickpeas (2 cups cooked)
- 2 garlic cloves, peeled and minced
- â…“ cup tahini
- juice and zest of 2 fresh lemons
- handful parsley, chopped fine
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon sea salt
Instructions
Roast artichoke hearts
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Arrange the artichoke hearts in a single layer on a parchment lined baking sheet.
- Roast at 350 °F for 10 minutes.
- Remove the artichokes from the oven. Using tongs, carefully turn artichoke hearts over.
- Return to oven and roast for an additional 5-10 minutes.
Make hummus
- While the artichokes roast, peel the chickpeas.
- In the jar of a high speed blender or bowl of a food processor, combine chickpeas, garlic, tahini, lemon juice and zest, most of the parsley, salt and pepper .
- Blend at highest speed until smooth.
- Add most of the roasted artichoke hearts, leaving 2-3 for garnish. Continue to blend at highest speed until completely smooth.
- Transfer to serving bowl and garnish with olive oil, remaining chopped parsley, and additional artichoke hearts.
- Serve with veggies and crackers.
Notes
Tips for the best hummus
- Peel your chickpeas. It is not only strangely calming, peeling chickpeas result in a smoother hummus.
- Use a high speed blender for a silky smooth texture.
- I really like lemon flavor... If you don't share my enthusiasm maybe start with one lemon.
- Drizzle the finished dish with olive oil for an extra layer of richness.
- Garnishes make it fancy! Add crispy chickpeas, lemon slices, smoked paprika or other spices, and fresh herbs.
How long does homemade hummus last?
My rule for maximum flavor and freshness is to enjoy artichoke hummus within three days.
Refrigerate in a glass container with a tightly fitting lid.Â
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 5gSodium: 142mgCarbohydrates: 11gFiber: 5gSugar: 2gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sarena (The Non-Dairy Queen) says
I LOVE artichokes and I OVE artichoke hummus! I was surprised my boys liked steamed artichokes so much. They love dipping them in butter sauce. I prefer Italian dressing or heck, even hummus!
sippitysup says
I'd say "hammus party", but that might be redunadant. Doesn't hummus mean "party" in another language? GREG
Eileen says
We had an artichoke bush in our backyard when I was really little, so I'm pretty sure I had my first bite before the age of 3. Needless to say, I LOVE artichokes now! Blending the hearts up in a hummus sounds amazing!
Caroline says
I love hummus, eat it just about daily, and look forward to trying this tangy delight!
Heather @ Better With Veggies says
Oh yea, I was waiting for this recipe after your taunting on Instagram & FB. 🙂 Gotta make this!
Allie says
I can (and do) eat lemons straight. Start with one or two? Nope. 🙂
And I have similar artichoke memories! It was always a special-day-feeling when my mom would pick some up. (And yup, she would steam them up whole. And then my dad and I would dunk away happily in piles of mayo. That was how I grew up eating asparagus too. Because apparently kids will eat veggies, as long as there's some mayo to balance out that whole "green and good for you" thing.)
purelytwins says
artichokes are the best!
love lemon so this hummus sounds perfect!!
would love to dip carrots in it, oh getting hungry just thinking about it 😉
Heather (Where's the Beach) says
Love artichoke hearts too. I've only had whole artichokes a few times, but definitely prefer the hearts. And this sounds perfect. And yes, the peeling....brilliant tip!
Jeanette says
I never peel the chickpeas when I make hummus, but I'll have to give that try next time - love the addition of artichokes in this recipe!
Laura @ Sprint 2 the Table says
Artichokes were a treat in my house too. My mom used to microwave ours though. Lol!
And YES to peeling chickpeas. It's a pain but so much better!