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.