I love pairing this creamy artichoke hummus with crunchy sliced cucumbers. There’s no appetizer more satisfying this time of year. 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 used a bag of frozen artichoke hearts for this spread – they’re convenient and I think they taste much better than canned. The recipe is so simple – roast the artichoke hearts and then blend them with the rest of your ingredients. I used my Blendtec (I’m obsessed with my twister jar for making things like hummus and nut butter) but you can use any food processor you’d like. It’s absolutely delicious and I’m sure that after you make this once, you’ll make this again.
- 12 ounce package of frozen artichoke hearts, thawed
- ½ cup organic tahini
- ¼ cup lemon juice
- 3-5 garlic cloves, roughly chopped
- 1 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil
- paprika
or kashmiri chili powder
for garnish
- 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 and puree until smooth.
- Sprinkle with paprika or kashmiri chili powder.
There’s a very special reason that I decided to share this artichoke hummus today. That’s because a bunch of us blogging gals decided to throw the lovely Ella Leche of Pure Ella a virtual baby shower! Since we all live in different states, we wanted to come together virtually – to shower her with support. I know, it’s a little cheesy hopefully Ella appreciates it 🙂
Be sure to check out the other lovely bloggers participating in the shower.
Kris of 80 Twenty (Cilantro Jalapeno Hummus) // Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) // Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) // Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) // Gina of So…Let’s Hang Out (Cucumber Mint Limeade) // Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) // Gabby of The Veggie Nook (Lemon Poppyseed Truffles) // Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream) // Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea)
Ashley, I love the dip and I love all the love!!!
Thank you so much for this delicious recipe you made for my party!!
I am so lucky to have such great friends in blogland!!
Wish I could hug you in real life to say a big THANKS!! 😉
xoxo
ella
Ashley, this sounds AMAZING! I love artichokes and hummus so this is a winning combo in my book. Thank you so much for contributing to Ella’s shower. I know it means a lot to her.:)
Just making my rounds with my plate. Excuse me but can you look away so I can swoop a huge glob of this awesome hummus 🙂 xo!
Nice work Ash! I would like to dunk my face in that there hummus.
Artichoke and tahini are both my favorite ingredients! I love creamy tahini-based dips! Thanks for joining Ella’s virtual baby shower event!
Oh wow this hummus sounds amazing! I just made some or you can bet I’d be running into the kitchen to whip this up 🙂 So lovely connecting with you over this event!
Yum hummus 4life 😉 Seriously girl, this looks so amazing. Hummus is already one of my favorite things, add artichokes and forget about it. Yes please.
Great idea! I can’t wait to try this.
Love artichokes and love tahini so this sounds like heaven! I’m highly considering getting a twister jar for my blendtec for super smooth hummus and thick dips.
Nice to “meet” you through Ella’s celebrations 🙂
What a wonderful idea to use artichoke hearts, I have to try that!
I found you through Rika’s blog…supercool virtual shower idea! I love this hummus combination…my favorite flavors and made with ingredients I always have! I so want this with pasta today. Many thanks for the recipe…cheers! 🙂
This sounds awesome! I’m going to give this a try as soon as I get my hands on some artichoke hearts.
This sounds amazing! I’m dying to try it. I’d love to top mine with some olive tapenade maybe. Thanks for the recipe!
Alejandra, let me know how it turns out if you try it! I love the olive tapenade idea – yum!
this is an amazing change from the regular hummus! looks fabulous
This looks SO creamy + delicious. I’m amazed that you didn’t use chickpeas in here!!
XO SHERRIE
Can you substitute the tahini for olive oil?? I so want to try this but can’t do tahini..
Have never liked chickpeas and so have been looking for alternative hummus recipes…and I LOVE artichokes!! But sadly, I don’t care for tahini either. 🙁 Any chance you have an idea of something I could sub?? 🙂
Love artichokes…Definitely need to give this recipe a try!! Thanks 🙂
Maria, let me know how it turns out for you 🙂
so i went to the store today to get the ingredients for this and they don’t sell frozen artichoke hearts. i ended up going to target afterwards and they didn’t have them either!! where did you find yours? i am dying to make this hummus!! i have some canned artichoke hearts at home but they don’t have a lot of flavor to me and the leaves can be really stringy.
Hi Joanna! My Kroger carries frozen artichokes and I’ve heard Trader Joe’s carries them too. They can be hard to find in the frozen section, so search closely! I’d also ask customer service to make sure they have them in stock. They’re worth searching for – so much better than canned in my opinion. Let me know when you get a chance to make this hummus 🙂
i ended up finding frozen artichoke hearts at trader joes! i bought the last two bags haha i made it today and it is delicous. i had it with cucumber slices and also bought a jicama to make little dipper sticks. i’ve never tried jicama but i hear it is pretty good.
Wow! This looks amazing! i have been wondering how to make a hummus without the chickpeas and this looks like a winner! Thanks for the recipes you post. I’ve been stuck in a rut on Paleo and find I’ve been cheating out of laziness more than I’d like to. Giving me back bread (paleo naan) and now with hummus I think I will have more snacking opportunities that I can handle when my garden starts putting out produce in overtime! Can’t wait to check out your other recipes too!
Let me know how it turns out for you, AJ 🙂 It really is good with the naan!
The hummus is good, next time I will add less garlic. It is very strong.
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!
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!
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!
I love your new layout btw…reminds me of the LoveandLemons site, which is so accessible and easy to navigate! Well done 🙂
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! 🙂
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!
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!
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
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!
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.
Awesome!! Happy you tried and liked it, Lewanne! If you’re looking for another even easier hummus recipe – try my pumpkin hummus next 🙂
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.
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 🙂
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!
Thanks, Kathy!! I’m so glad you liked the hummus! 🙂
Hi Ashley. Can canned artichoke hearts be used instead of frozen? If so, would you skip the roasting part?
Yup, you can use canned! You can still roast them – I do that for flavor but it’s optional 🙂