• 1 
cup canned artichoke heart (rinsed, dried & chopped)
  • 4 
tbsp lemon juice (2 lemons)
  • ¼ 
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)
  • ½ 
tsp salt
  • ¼ 
tsp lemon zest
  • ½ tsp cayenne pepper (divided)
  • 2 
tsp fresh parsley


  1. Set aside ¼ cup of the artichokes for garnish.
  2. In a small bowl, combine the water and lemon juice. In another bowl, whisk the tahini and olive oil together.
  3. In a food processor, blend the chickpeas, ¾ cup artichokes, garlic, salt, ¼ tsp cayenne pepper and lemon zest (about 15 seconds). Use a spatula to scrape ingredients off the sides of the bowl.
  4. Turn the processor on and add the lemon water slowly through the top. Scrape the sides again and continue to blend (about 1 minute).
  5. 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.
  6. Place the hummus into a bowl and garnish with the extra artichokes, parsley and ¼ tsp cayenne pepper.
  7. Set stand at least 30 minutes, then drizzle with olive oil before serving.

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