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Artichoke and Roasted Garlic Hummus in a bowl is garnished with chopped artichoke, pine nuts, and parsley.
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Artichoke and Roasted Garlic Hummus

A totally from scratch recipe for hummus; this Artichoke and Roasted Garlic version is the best we've ever had!
Course Appetizers
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 cups
Calories 112kcal
Author Creative Culinary

Ingredients

For the Chickpeas (Click Here for Instant Pot Recipe)

  • 1 cup chickpeas
  • 4 cups water
  • 2 bay leaves
  • ½ tsp chicken bouillon

For the Hummus

  • 6 Tbsp tahini prepared or homemade
  • 1 head garlic roasted
  • 1 16 oz can artichokes or equivalent amount of marinated artichokes drained (set aside 1/4 cup for garnish)
  • 2 tsp lemon zest
  • ½ cup lemon juice or to taste
  • 1 tsp salt
  • ¼ to ½ tsp freshly ground pepper to taste
  • ½ tsp ground cumin

For the Garnish

  • 2 Tbsp olive oil for drizzling
  • ¼ cup chopped artichoke hearts or just for garnish
  • 2 T pine nuts toasted (I use my toaster oven, watch carefully!)
  • 2 T chopped fresh parsley
  • ¼ tsp Paprika or Sumac
  • Ground Pepper

Instructions

  • To Make the Chickpeas
  • Put the raw chickpeas in a bowl of cold water to cover and soak overnight
  • Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover along with the bay leaves and chicken bouillon. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed during cooking.
  • Drain the chickpeas, reserving about 1 cup of the cooking liquid.
  • To Make the Hummus
  • In a food processor fitted with a steel blade (or in a strong blender), process the chickpeas with the tahini, roasted garlic, artichokes, lemon zest, lemon juice, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a smooth, paste-like consistency. Refrigerate covered for at least one hour.
  • To serve, transfer the hummus to a large, flat serving dish or plate and with the back of a spoon swirl the hummus leaving depressions in the top. Drizzle with the olive oil and garnish with the chopped artichokes, pine nuts, parsley, paprika or sumac, and the ground pepper.
  • Serve with pita bread, crackers, olives, assorted veggies, and lemon slices (that's for me, I like even more lemon juice drizzled on top!).

Nutrition

Serving: 18 | Calories: 112kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 240mg | Fiber: 3g | Sugar: 1g