I love pairing this creamy artichoke hummus with crunchy sliced cucumbers or baby carrots. This spread has a bright lemony flavor and is perfect for smearing on wraps (like my 3-ingredient flatbread).
I came up with this recipe after trying this parsnip hummus. I wanted to see what other veggies I could use to make a tasty hummus-like spread, and I can’t tell you how happy I am to have experimented with artichokes.
I suggest using frozen artichoke hearts for this spread – they’re convenient, and I think they taste much better than canned. You can find them in the freezer section of your grocery store (I get mine at Whole Foods).
This recipe is so simple. Roast artichoke hearts in the oven and then blend them with the rest of your ingredients in either a blender or a food processor.
This bean-free, artichoke hummus is delicious, and I’m sure that after you make this once, you’ll make this again.
Ingredients
- 12- ounce package of frozen artichoke hearts thawed
- ½ cup tahini
- ¼ cup lemon juice
- 3-5 garlic cloves roughly chopped
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil plus extra for serving
- Paprika garnish
Instructions
- Place thawed artichokes on a baking sheet, drizzle with olive oil and bake at 350 for 25 minutes.
- Put the artichokes along with the rest of the ingredients in a blender or food processor and puree until smooth.
- Top with olive oil, sprinkle with paprika, and serve.
Linda says
Delicious!! Garlic-y, Iemony – yum. I doubled the recipe and used 2 cans of 14.75 oz CaraMia artichoke hearts in water (since I had them on hand already) and skipped the roasting part because I thought maybe that was just for frozen – but I see from other comments that you do it for the flavor. I will try that next time!
My Heart Beets says
Hi Linda, I’m so glad you liked this! And great to know you liked it with unroasted canned artichokes!
Robyn Rands says
I love the artichoke hummus. I used garlic powder instead of fresh. Fresh uncooked doesn’t agree with my mouth. I found vacuum sealed artichokes at a market in Palm Beach Gardens. What a time saver! Will make this again a lot. The naan gave me a little trouble. Tasted good, but I seemed to prefer the hummus on something crunchier. Would love a great cracker recipe/
My Heart Beets says
Hi Robyn! I’m so glad you liked the hummus 🙂 You can try making these paleo tortilla chips next time: https://myheartbeets.com/paleo-tortilla-chips/
Monica says
Hi Ashley. Can canned artichoke hearts be used instead of frozen? If so, would you skip the roasting part?
My Heart Beets says
Yup, you can use canned! You can still roast them – I do that for flavor but it’s optional 🙂
Kathy says
This is fantastic! I was looking for Paleo/GF artichoke recipes since I rarely eat them. Well, I do now! Very easy and the roasting gives a complex flavor. Yum!
My Heart Beets says
Thanks, Kathy!! I’m so glad you liked the hummus! 🙂
Jen says
I’ve always loved artichoke dip, but can no longer have it due to a dairy allergy. I made this with artichoke hearts that were preserved in oil. It was an absolute delight! Nice and creamy! Even my toddler gobbled it up. I hope you will share more hummus recipes in the future.
My Heart Beets says
Jen, happy to hear that you both liked this recipe!! have you tried my pumpkin hummus yet? I’ll hopefully share another hummus recipe soon too 🙂
Lewanne says
A new favorite…..I took this to a potluck and it was a huge hit! Now I’m sorry I waited so long to try it.
My Heart Beets says
Awesome!! Happy you tried and liked it, Lewanne! If you’re looking for another even easier hummus recipe – try my pumpkin hummus next 🙂
Stefanie says
Hello Ashley!
I found your blog, specially this recipe and tried it today – finally!
Since I am in Germany I don´t have ounces and cups, but I think I found the right amount of every ingredient.
I bought artichoke hearts in a glass and natural fluid, didn´t roast them in the oven. It turned out delicious!!!
Can´t wait for my husband to try it.
May I ask why you roast them? There raw, right? Or is it also for some roasted flavour?
Thanks!
Liebe Grüße,
Stefanie
My Heart Beets says
Stefanie, glad you liked the hummus! I roasted the artichoke hearts because I figured they’d be easier to blend when soft and that the roasting would add some flavor. Hope you love any other recipes that you try!
Sarah says
Hi Ashley,
I have fresh artichokes from my CSA and I haven’t quite figured out what I want do with them. This recipe looks perfect! Do you have ideas on how to adapt the recipe to use fresh rather than frozen? Would you roast as usual or do I need to par-cook them in some way before proceeding? Thanks in advance!
Sarah says
I love your new layout btw…reminds me of the LoveandLemons site, which is so accessible and easy to navigate! Well done 🙂
My Heart Beets says
Thank you! I looked at loveandlemons, epicurious and several other websites for inspiration! I’m hoping to add a few more features in the coming weeks! 🙂
My Heart Beets says
Hi Sarah! You can definitely use fresh artichoke hearts if you’d like! I’m lazy which is why I buy frozen 🙂 Just roast the raw artichoke hearts as written in the directions. If you try this let me know how it turns out!
Sarah says
You are right about fresh artichokes being more work! I pushed through though and it turned out quite nice! My blender had trouble with the tougher leaves so maybe I didn’t peel the artichokes down far enough. The flavor was still excellent however. I may try roasted tahini next time- I’ve never used that in hummus so it will be an adventure 😉
Looking forward to more website-design reveals!
Ellen says
Hi Ashley, this recipe sounds so good! Could I sub cashew butter for the tahini? I don’t really care for tahini and I have cashew butter on hand. Thanks!
My Heart Beets says
Thanks, Ellen! Tahini is what makes this taste like hummus but I’m sure an artichoke cashew spread will also be delicious! I’m curious to know how that combination turns out – please let me know if you try!
kristen says
The hummus is good, next time I will add less garlic. It is very strong.