Artichoke Hummus Dip

Artichoke hummus in a bowl surrounded by carrots and pea pods

Artichoke hearts blended into the recipe make this artichoke hummus so creamy and fresh. Serve with anything you feel like to dip, or spread on sandwiches and crostini for a pop of veggie goodness!

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Artichoke Hummus Dip

Prep Time

25 min

Cook Time

Chill Time 2 hr

Total Time

2h 25 min


4 servings


3 cups canned chickpeas, drained with liquid reserved

2 garlic cloves, minced

1/4 cup extra-virgin olive oil

1/4 cup tahini, sesame paste

1 lemon, juiced

3 cups frozen spinach, thawed, patted dry, and chopped

2 cups canned artichoke hearts, drained and chopped

kosher salt

freshly ground black pepper


  1. For the hummus: Combine the canned chickpeas, garlic, olive oil, tahini, some lemon juice, and plenty of seasoning in a food processor.
  2. Blend on high until creamy and smooth, adding some of the reserved chickpea liquid through the funnel as it blends to achieve the right consistency.
  3. When ready, add the spinach and artichoke hearts and pulse a few times to incorporate into the hummus. Adjust seasoning to taste with salt, pepper, and more lemon juice if needed.
  4. Scrape the hummus into a bowl, cover, and chill for at least 2 hours.
  5. To serve: Remove the hummus from the fridge 10 minutes before eating.


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