Artichoke Hummus

I just realized that I don’t have a single hummus recipe on my entire blog.  What kind of a Palestinian am I?  Hummus is one of those recipes that we can pull together quickly and serve any time during the day whether it’s for breakfast, dinner, or any time in between.  It’s versatility makes it a hit with everyone.

I’ve been wanting to try variations for hummus for a while.  Hummus is such a simple recipe that it’s easy to flavorand change it up with a variety of add ins. I’m thinking sun dried tomatoes for my next experiment.

Artichoke Hummus


  • 1 can garbanzo beans, 1/4 – 1/2 cup liquid reserved
  • 1/4 cup tahini, pure sesame paste
  • 2 tablespoons fresh lemon juice
  • 1 – 2 cloves garlic, use 1 if you don’t want a strong garlic taste
  • 1/2 teaspoon salt
  • 1/8 teaspoon of cumin
  • 1/2 cup marinated artichoke hearts
  • 1 tablespoon of marinated artichoke heart brine


Drain garbanzo beans, reserving 1/4 – 1/2 cup of the liquid.  If that’s not your thing, just use plain water.

Add beans and all of the ingredients into a blender or food processor.  I used 1/4 cup liquid.  Add more depending on the consistency you want for your hummus. I like mine thick and not runny.

Blend until completely smooth.  Spread evenly on a plate and drizzle with extra virgin olive oil, an absolute must.  Serve with pita chips or pita bread wedges.

It’s safe to say that this recipe was a success.  My dad typically doesn’t eat what I make, so the fact that he actually requested some after tasting it speaks volumes.  Either it was really good or he was just really hungry and willing to eat anything. I hope it’s the former.  I felt it was the perfect mix of flavors.  It tasted like artichoke. It tasted like hummus.  Mission accomplished.


  • Jutta says:

    Love this recipe idea! My son is deathly allergic to sesame, so I have to leave out the tahini. Great idea to add more flavor with artichoke!

    • Amnah says:

      Sorry to hear that he’s so allergic to sesame. It’s such a crucial part of hummus. But I’m so glad that the option of mixing in flavorful components makes up for it. There are so many options! Roasted bell peppers, sun dried tomatoes, olive tapenade, jalapenos (too spicy??)….

  • Kimberly says:

    Okay, I’m a huge fan of hummus and artichokes. Your presentation of the dish with the crackers scattered about on the plate just so is a very nice touch!

    • Amnah says:

      I’m not just saying this because I made it, but I really do feel that this recipe captured the taste of both the hummus and artichoke without one overpowering the other. I really hope that you try it and that you agree! Glad you liked the presentation 🙂 Trying to improve my food photography and plating skills.

  • Sakina says:

    I also have a son who is allergic to sesame. Hummus just doesnt taste the same to me without tahini though… do you have any ideas as to what I could substitute instead that would give me the same “flavour”?

  • Ameera says:

    I love Hummus with honey..if you never tried it, its so good and a good alternative to tahini!! Youre really great at cooking mashaAllah, must try this

  • hénia says:

    Salamu aleikoum, Found your blog through MarocMama, interesting twist on hummous. I love it! And going to try it! And I’m also from the Bay Area! 😉

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