Zesty Lemon Artichoke Hummus

zesty lemon artichoke hummus

I’ve always enjoyed hummus, but since switching to a low-dairy diet (you can read more about that here), I’ve really come to love it. Like we used to hang out in larger groups and hook up every once in a while, but now we’ve gone full-on “Facebook official” with the relationship and Hummus takes me on dates and holds my hand and stuff. It’s serious.

zesty lemon artichoke hummus

I use hummus on sandwiches instead of cheese, and when it comes to dips and cracker toppers, I don’t even miss dairy as long as I have a bowl of hummus.

zesty lemon artichoke hummus

This zesty lemon artichoke hummus recipe packs a big punch with the flavor profile—we’re talking garlic, lemon and cayenne pepper. It’s amazing. But if you prefer a milder taste, just use 1 garlic clove instead of 2 and 1/8-¼ tsp of cayenne pepper instead of ½ tsp. After doing some Internet recipe research, I adapted mine from this one and this one.

zesty lemon artichoke hummus

Zesty Lemon Artichoke Hummus

Yields 2 cups of hummus.


  • 1 can artichoke hearts (14oz can, which is about 6 hearts)
  • 1 can chickpeas (15oz can)
  • 2 cloves garlic (just 1 if you prefer milder flavors)
  • 6 tbsp lemon juice (about 3 lemons’ worth)
  • 2 tbsp extra virgin olive oil
  • ¼ cup tahini
  • ½ tsp cayenne (only use 1/8 to ¼ tsp if you prefer milder flavors)
  • salt and pepper to taste
  • parsley for garnish


  1. Drain, rinse and dry and chickpeas and artichoke hearts. I’ve heard it’s best to remove the skins of the chickpeas to make a smoother hummus, but I don’t. Ain’t nobody got time for that.
  2. Mix everything together in a bowl except for the parsley and ½ an artichoke heart (chop that up and use as a garnish). I like to mush my chickpeas with a fork because my food processor is small and, well, a cheap POS, so I find some pre-smushing helps the resulting hummus be smooth.
  3. Blend in a food processor. Garnish with some parsley, the chopped artichoke and a little drizzle of olive oil.
  4. Serve with pita chips, crackers or cut veggies, or use as a spread in pita wraps and sandwiches.

zesty lemon artichoke hummuszesty lemon artichoke hummuszesty lemon artichoke hummus

Nutrition Info

Serving Size = ½ cup

Calories: 260
–Calories from Fat: 142
Total Fat: 16g
–Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 260mg
Total Carbohydrate: 24g
–Dietary Fiber: 7g
–Sugars: 1g
Protein: 8g



  1. Lovely photos! Looks delicious…now to run out and buy a can of artichoke hearts….

  2. That looks so good. I`m really looking for good healthy snack food to feed my teenagers. And myself I guess. Dang it.

  3. Sounds yummy!

  4. Yum for Spring!


  5. I’m so glad I’ve got the ingredients on hand for this, because I need to make it right now! I love artichokes but I never thought to put them in hummus!

    • Nicole says:

      It’s super yummy–I saw a spinach artichoke hummus at Trader Joe’s and was determined to create my own artichoke recipe 🙂

  6. Delicious!
    As a lactose-intolerant (sad face).. I live on hummus. This is a great variation!
    During lent when I gave up meat I almost exclusively lived on hummus varieties (fun!) and avocado.
    I’m glad you’re official. I hope there’s enough to share

  7. Oh my heavenly! Made this last night and now having it for lunch! I will never buy hummus again

  8. Hi Nicole, thanks for this. Since going vegan last year, i’ve been relying on hummus more than ever before! My local food co-op’s deli makes a totally delicious lemon artichoke hummus that I need to replicate, and your recipe here looks like it fits the bill perfectly. Looking forward to trying it today.

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