Artichoke Hummus (Healthy, Fast & Optionally Oil-Free)


Hummus is one of those foods that I sadly didn’t experience until I was an adult. I know that the rich hearty flavors would have been adored by my whole food-loving taste buds from an early age. But now that it is on my radar, I simply love experiencing the many flavor varieties. And this artichoke hummus is currently a favorite, right up there with red pepper hummus and olive hummus.

Artichoke Hummus Recipe (Healthy, Fast, Vegan, Allergy-friendly & Optionally Oil-Free)

Fortunately, hummus is insanely easy to prepare and is so nutrient-dense, it can even be the center of a meal. And this artichoke hummus uses mostly pantry ingredients, so it can be thrown together on a whim, for lunchboxes, afternoon snacking, or even dinner.

Beyond straight up dipping, you might like this protein-packed artichoke hummus in mashed potatoes, pinwheels, pasta, twice baked potatoes, or pita pizzas!

Artichoke Hummus Recipe (Healthy, Fast, Vegan, Allergy-friendly & Optionally Oil-Free)This recipe with photo for artichoke hummus was shared with us by

Special Diet Notes: Artichoke Hummus

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian and generally top food allergy-friendly.

5.0 from 2 reviews
Artichoke Hummus
Prep time
Total time
Serves: 6 servings
  • 1 14-ounce can artichoke hearts, drained
  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup vegetable broth
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh Italian parsley, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon ground cumin, plus more for garnish
  • Olive oil, for garnish
  1. Place the artichoke hearts, chickpeas, broth, tahini, lemon juice, garlic, parsley, salt, pepper, and cumin in your food processor, and pulse until smooth.
  2. Taste test, and season to taste with additional salt and pepper, if desired.
  3. Transfer the artichoke hummus to a serving bowl. Garnish with a drizzle of olive oil, fresh parsley and a dash of cumin. Serve with toasted French bread slices, cut veggies or pita chips.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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    • Susan Smeltzer on

      I made this tonight oil free, added a little more lemon juice and a wedge of lime with the rind. So GOOD!!!! Thank you!

  2. Better late than never to try hummus for the first time. It’s delicious and honestly, I bet adding in the artichoke makes it super creamy and packed with even more flavor! I love this idea… extra veggies, too!

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