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Lemon Artichoke Hummus

Homemade Lemon Artichoke Hummus Recipe

Originally from Cooks Illustrated. Possibly the best hummus I have ever had, homemade or store-bought. The artichoke and lemon give this hummus recipe a great tangy kick. A must try!
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Prep Time 35 mins
Servings 12


  • 1 cup canned artichoke heart rinsed, dried & chopped
  • 4 tbsp lemon juice 2 lemons
  • 1/4 cup water
  • 6 tbsp tahini stirred well
  • 2 tbsp olive oil plus extra for drizzling
  • 1
 14 oz can chickpeas (drained & rinsed)
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp lemon zest
  • 1/2 tsp cayenne pepper divided
  • 2 tsp fresh parsley


  • Set aside 1/4 cup of the artichokes for garnish.
  • In a small bowl, combine the water and lemon juice. In another bowl, whisk the tahini and olive oil together.
  • In a food processor, blend the chickpeas, 3/4 cup artichokes, garlic, salt, 1/4 tsp cayenne pepper and lemon zest (about 15 seconds). Use a spatula to scrape ingredients off the sides of the bowl.
  • Turn the processor on and add the lemon water slowly through the top. Scrape the sides again and continue to blend (about 1 minute).
  • Again, turn the processor on, slowly add the tahini oil mixture, and process until smooth (about 15 seconds), continuing to scrape the sides of the bowl.
  • Place the hummus into a bowl and garnish with the extra artichokes, parsley and 1/4 tsp cayenne pepper.
  • Set stand at least 30 minutes, then drizzle with olive oil before serving.
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