Get ready for the best kind of homemade hummus – this Creamy Lemon Artichoke Hummus is exceptionally smooth, bursting with bright lemon flavor, and features the wonderful savory tang of marinated artichoke hearts! The secret to its incredibly silky texture without peeling chickpeas? Using the reserved liquid from the can (aquafaba!) along with a good blender or food processor. I absolutely love making this Lemon Artichoke Hummus because it’s so easy, requires no cooking, and tastes way better than store-bought. It’s a perfect healthy dip or spread, fantastic for spring gatherings or just everyday snacking!
Why You’ll Love This Lemon Artichoke Hummus
- Ultra Creamy Texture: Using aquafaba (chickpea liquid) helps create an incredibly smooth and creamy hummus without peeling chickpeas.
- Bright & Savory Flavor: Combines tangy lemon, briny artichokes, garlic, nutty tahini, and fresh chives beautifully.
- Super Easy & Quick: Just blend the ingredients in a food processor – ready in minutes!
- Healthy & Plant-Based: Packed with protein and fiber from chickpeas, plus healthy fats. Naturally vegan and gluten-free.
- Versatile: Delicious as a dip, sandwich spread, or bowl topping.
Ingredients for Creamy Lemon Artichoke Hummus
Here’s what you’ll need to blend up this flavorful and creamy hummus. The full list with measurements is in the recipe card below.
Main Ingredients
- Chickpeas (canned), liquid reserved (Beans)
- Reserved chickpea liquid (aquafaba) (Liquid/Emulsifier)
- Marinated artichoke hearts, drained (+ extra for garnish) (Vegetable)
- Tahini (Sesame Paste)
- Lemon (zest + juice) (Fruit/Acid/Flavoring)
- Garlic clove (large) (Aromatic)
- Extra virgin olive oil (+ extra for drizzling) (Oil)
- Chopped fresh chives (+ extra for garnish) (Herb) (Or green onions)
Seasoning
- Kosher salt (Seasoning)
- Freshly cracked black pepper (Spice)
- Flaky sea salt (for finishing) (Seasoning)
For Serving
- Cucumber, grilled pita bread, crackers, veggies
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the lemon-artichoke combination, but feel free to customize this Lemon Artichoke Hummus:
- Roasted Garlic: Use roasted garlic cloves instead of raw garlic for a milder, sweeter flavor.
- Add Spinach or Kale: Blend in a handful of fresh baby spinach or kale for extra greens (color will change).
- Different Herbs: Substitute fresh parsley or dill for the chives.
- Make it Spicy: Add a pinch of red pepper flakes or a small amount of chopped jalapeño to the blender.
- Sun-Dried Tomatoes: Add a few oil-packed sun-dried tomatoes along with the artichoke hearts for another layer of flavor.
- No Artichokes? Omit the artichokes for a classic creamy lemon hummus.
How to Make Creamy Lemon Artichoke Hummus
Making this delicious Lemon Artichoke Hummus is incredibly simple with a food processor or blender:
Prep Chickpeas
- First, I drain the can of chickpeas over a bowl to reserve that precious liquid (aquafaba). I set the liquid aside.
- I give the drained chickpeas a good rinse under cold water.
Blend Hummus
- I add the rinsed chickpeas to my food processor or high-powered blender.
- I add ¼ cup of the reserved chickpea liquid (aquafaba) to the processor along with the chickpeas.
- Next, I add the remaining hummus ingredients: the drained marinated artichoke hearts, tahini, zest of half a lemon, juice of half a lemon, the large garlic clove, 3 tablespoons of extra virgin olive oil, 2 tablespoons of chopped fresh chives, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper.
- I blend everything on high speed until the mixture is completely smooth and creamy. This might take a minute or two, and I make sure to scrape down the sides of the processor bowl as needed to ensure everything gets incorporated.
- I check the consistency. If the hummus seems too thick, I stream in another tablespoon or two of the reserved chickpea liquid (aquafaba) while the processor is running, until it reaches my desired creamy, dippable consistency.
- I taste the hummus and season with additional salt and pepper, if needed.
Garnish and Serve
- I plate the finished Lemon Artichoke Hummus by spreading it in a shallow bowl or plate, making some nice swirls with the back of a spoon.
- I garnish generously! I like to top it with extra chopped marinated artichoke hearts, some more fresh lemon zest, chopped fresh chives, a good drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, and another grind of freshly cracked black pepper.
- Serve!
Tips and Tricks for the BEST Homemade Hummus
Here are my secrets for making truly exceptional Lemon Artichoke Hummus:
- Use the Aquafaba: Don’t discard that chickpea liquid! It’s the key to achieving an ultra-smooth and creamy hummus without the hassle of peeling chickpeas.
- High-Powered Blender/Food Processor: Essential for getting the chickpeas, tahini, and artichokes perfectly smooth.
- Good Quality Tahini: Use a smooth, runny tahini that you like the taste of. Quality varies between brands. Stir it well if separated.
- Marinated Artichoke Hearts: Use jarred marinated artichoke hearts (packed in oil or brine) for the best flavor infusion. Drain them well.
- Adjust Liquid Slowly: Add extra aquafaba or olive oil gradually if needed for consistency, blending well after each addition.
- Taste and Adjust: Seasoning is crucial for hummus. Add salt, pepper, and lemon juice to taste until the flavors pop!
How to Serve
This Creamy Lemon Artichoke Hummus is fantastic served as:
- A Dip: Perfect with warm pita bread, pita chips, sturdy crackers, or fresh vegetable sticks (cucumbers, carrots, bell peppers).
- A Spread: Delicious on sandwiches, wraps, or toast (especially avocado toast!).
- A Bowl Topping: Add a dollop to grain bowls or salads for extra flavor and creaminess.
- Part of a Mezze Platter: A wonderful addition alongside other Mediterranean dips like baba ghanoush, olives, and feta cheese.
Serve chilled or at room temperature.
Make Ahead and Storage
Homemade hummus is great for making ahead!
- Storage: Store leftover Lemon Artichoke Hummus in an airtight container in the refrigerator for up to 5 days.
- Tip: Drizzle a thin layer of olive oil over the surface before storing to help keep it fresh and prevent drying out. Give it a good stir before serving again.
FAQs about Creamy Lemon Artichoke Hummus
- Can I use dried chickpeas instead of canned?
- Yes, but you’ll need to cook them first until very tender. You’ll also miss out on the aquafaba (canned liquid) which contributes to the creaminess in this specific method, though you can use some of the chickpea cooking liquid instead. Using canned chickpeas keeps this recipe quick and easy.
- What if I don’t have tahini?
- Tahini provides a signature nutty, slightly bitter flavor and creamy texture essential for hummus. You could substitute a smooth, natural cashew or sunflower seed butter for creaminess, but the flavor will be noticeably different from traditional hummus or this Lemon Artichoke Hummus.
- Can I use fresh artichokes?
- Yes, but it requires more prep. You’d need to cook fresh artichoke hearts until very tender (steaming or boiling), then chop them. They won’t have the tangy, briny flavor of marinated artichoke hearts, so you might need to adjust seasonings (more lemon/salt/vinegar).
Enjoy this incredibly creamy, flavorful, and easy Creamy Lemon Artichoke Hummus! It’s a fantastic twist on a classic dip.
Print
Creamy Lemon Artichoke Hummus (Vegan, Gluten-Free)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Appetizer, Snack, Dip, Spread
- Cuisine: Mediterranean-Inspired
Description
This Lemon Artichoke Hummus is the best kind of homemade hummus – perfectly creamy, bursting with bright lemon and sweet, briny marinated artichoke flavor. There’s no chickpea peeling or boiling required – the silky texture is achieved using aquafaba (the chickpea liquid from the can) and a high-powered blender or food processor.
Ingredients
Scale
- 1 (15.5 ounce) can chickpeas, drained, liquid reserved
- 1/4 cup reserved chickpea liquid (aquafaba) (plus more if needed)
- 1/2 cup marinated artichoke hearts, drained, plus extra chopped for garnish
- 1/3 cup tahini (sesame seed paste), well stirred
- Zest of 1/2 a large lemon, plus extra for garnish
- Juice of 1/2 a large lemon (about 1–2 tablespoons)
- 1 large clove garlic
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh chives, plus extra for garnish
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper (or to taste)
- Flaky sea salt, for finishing (optional)
- Dippers for serving (sliced cucumber, pita bread, crackers, veggies)
Instructions
- Prepare Chickpeas: Drain the can of chickpeas over a bowl to reserve the chickpea liquid (aquafaba). Set the aquafaba aside. Rinse the drained chickpeas well under cold water.
- Combine Ingredients: Add the rinsed chickpeas, 1/4 cup of the reserved aquafaba, drained marinated artichoke hearts, tahini, lemon zest, lemon juice, garlic clove, 3 tablespoons olive oil, 2 tablespoons chopped chives, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl of a food processor or a high-powered blender.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the bowl or blender jar as needed. This may take 1-3 minutes depending on your machine.
- Adjust Consistency: If the hummus seems too thick, stream in more of the reserved chickpea liquid (aquafaba) or a little water, 1 tablespoon at a time, while blending, until your desired consistency is reached.
- Adjust Seasoning: Taste the hummus and season with additional salt, pepper, or lemon juice, if needed.
- Serve: Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create swirls on top. Garnish with extra chopped marinated artichoke hearts, lemon zest, chopped chives, a drizzle of extra virgin olive oil, and a sprinkle of flaky sea salt, if desired. Serve with sliced cucumber, warmed pita bread, pita chips, crackers, or other fresh vegetables.
Notes
- Aquafaba: Using the reserved liquid from the canned chickpeas (aquafaba) helps create an extra creamy and smooth hummus without peeling chickpeas.
- Artichoke Hearts: Use marinated artichoke hearts packed in oil for the most flavor. Drain them well.
- Tahini: Use good quality, well-stirred tahini paste.
- Blending: A high-powered blender or food processor is recommended for the smoothest texture.
- Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days. A drizzle of olive oil on top before storing can help prevent it from drying out.