Lemon Artichoke Hummus + Pure Delicious

Stupid easy and bursting with the flavors of spring, this lemon artichoke hummus makes all your dipping dreams come true. Vegan, gluten-free, and adapted from Pure Delicious by Heather Christo

Lemon Artichoke Hummus

Hello hello! It’s been a packed few weeks around here, but luckily I’ve had this delicious hummus to see me through, snack after snack. I gave a talk on food photography and Lightroom at the Adobe Headquarters (watch it here!), shot my next Alternative Baking article for GFF Magazine (the current issue is out now with 3 new recipes and photos made with coconut flour, including this beautydownload the issue here!), styled a bunch of recipes with Sarah for the New York Times, shot some delicious cocktails for The Botanist Gin (stay tuned for another one this week!), and tried to maintain my sanity (and combat the effects of all those baked goods) through dance, pilates, and the occasional hike in the woods.

Lemon Artichoke Hummus

While I’m usually the type of cook to spend hours puttering around the kitchen making homemade croissants, pasta, and anything else slow and labor intensive, these past few weeks I’ve barely had time to cook a proper meal. I’ve been grateful for Heather’s beautiful book Pure Delicious which is brimming with 150+ straightforward recipes for every meal of the day, all of which happen to be free from gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish, and cane sugar, each accompanied by a tantalizing photo taken by Heather herself. The woman is a wizard-goddess. And Pure Delicious was just nominated for a James Beard award – I’m rooting for you, Heather!

Lemon Artichoke Hummus

A creamy, crimson batch of penne in vodka sauce saw us through quite a few dinners and I’m eager to make it again. Her potsticker dough is perfection for when you have a bit of extra time for rolling and folding. I got to nom a bowl of Sunflower Butter Buckwheat Noodles that Sarah made last year – heaven. And this lemon artichoke hummus has us totally hooked.

Lemon Artichoke Hummus

It’s about as easy to blend up a batch as it is to grab a tub from the grocery store – just whiz together a can of chickpeas, a jar of water-packed artichoke hearts, a bit of lemon, garlic, tahini, and olive oil, and voilà: snacks for days. The artichoke hearts add their sweet, earthy flavor to traditional hummus zipped up with extra lemon zest, and their fiber and water content help to break up the richness of tahini and olive oil. Surround a bowl with spring veggies and some crunchy GF crackers (I’m loving these) for a springy appetizer or light meal.

Lemon Artichoke Hummus

This recipe is so unintimidating, even Jay was willing to give it a go while I ran errands yesterday. Jay has a handful of dishes that he feels comfortable cooking: salad, pesto, cheesy toast (often covered in pesto), tacos, popcorn, and scrambled eggs. Luckily for busypants me, we’re now counting this hummus among them. Thanks, Heather!

Lemon Artichoke Hummus

Whether you cook for people with allergies or not, you’ll want to pick up a copy of Pure Delicious. And you’ll definitely want to whip up a batch of this delectable lemon artichoke hummus. Recipes I’ve got my eye on next are Zucchini Chickpea Fritters with Red Onion Marmalade, Veggie Summer Rolls with Spicy Sunflower Butter Dipping Sauce, and Spicy Thai Curry Noodle Soup.

Lemon Artichoke Hummus

Now if only Jay would learn to make that creamy penne in vodka sauce…

*Thanks for reading! For more Bojon Gourmet in your life, follow along on FacebookInstagram, or Pinterest, or subscribe to receive new posts via email. And if you make this, I’d love to see! Tag me on Instagram @The_Bojon_Gourmet and #bojongourmet.*

Lemon Artichoke Hummus
Yields: 2 cups
 
Ingredients
  • 2 large cloves garlic, peeled and chopped
  • 2 tablespoons (30 ml) tahini
  • 1½ cups cooked garbanzo beans, drained and rinsed (I like Jovial brand which comes in a 13 ounce / 370 g glass jar)
  • ¼ teaspoon fine sea salt (more to taste)
  • zest of 2 large lemons
  • ⅓ cup (80 ml) fresh lemon juice (from about 2 large lemons)
  • ⅓ cup (80 ml) extra virgin olive oil, plus more for serving
  • 1½ cups water-packed artichoke hearts, drained well (from a 12 ounce / 340 g jar)
  • snipped chives or other herbs, for serving
Instructions
  1. In a food processor or blender, combine the garlic, tahini, garbanzo beans, and salt and pulse until the beans are fairly smooth. Blend in the lemon zest and juice, then with the motor running, add the olive oil in a thin stream and blend smooth. Add the artichoke hearts and pulse until chunky. Taste, adding more salt if you like.
  2. Serve the hummus drizzled with olive oil and herbs. Extra hummus keeps well refrigerated airtight for up to 1 week.

Lemon Artichoke Hummus

 

 

23 thoughts on “Lemon Artichoke Hummus + Pure Delicious”

  1. I just watched you ‘talk on food photography and Lightroom’- it was perfect for me (although not a studio photographer.) Now I understand why i love your photos (and food) so much! Thank you for sharing so much!

  2. Beautiful photography…..as always!

    The hummus recipe is similar to one I make. Adding water-packed artichokes yields a smoother hummus which is both creamy and fluffy. Definitely better than store-brought hummus which tends to be grainy and vapid :)

  3. Alanna, your styling is just getting better and better and AWESOME to hear how many amazing gigs you have going on!! This sounds so so delicious, bookmarking for future snacks in my house very soon!!

    1. Aw, thanks Erika! I was inspired by Asha from Food Fashion Party – we worked together on a project recently and she styled something similarly. Let me know how you like this if you give it a go! Love Heather’s recipe. :)

  4. Love everything about this post! Beautiful food photography of fresh, colorful spring veggies – – can’t wait for my garden to get growing so I can serve the vegetables with this hummus!

    Also, I’m curious to know how you keep your back & feet from hurting when in the kitchen standing for extended periods..? Any special shoes/mats you recommend?

    1. Hi Cynthia, I used to have bad back pain when I was a pastry chef, but these days I get to do a lot of sitting. I never had good results with those kitchen clogs, I found running shoes to be a better bet as they lace up and give me more arch support. Having a mat or rug in the kitchen is super helpful too. My kitchen has a linoleum floor and cotton rug which seems to do the trick. If you have a harder floor, a softer mat might be helpful. Let me know what you try! Also I try to get a massage every couple of weeks, and epsom salt baths are great once a week or so. Plenty of stretching and exercise every day.

      1. Thanks for the insight! I’ve got wood floors in the kitchen so I’m definitely on the hunt for a good mat with lots of cushion that still looks modern-ish… And yes, Epsom salt baths with a touch of essential oils = heaven on earth!

  5. Hello Alanna,
    I just ate spinach hummus, artichoke is gonna be good! Even though I’m not that much of a hummus fan myself (my favorite version is with tomato sauce and peanut butter instead of tahini so…).

    I’ve got a question for you: I have just tried maseca, do you think it could sub glutinous rice flour, maybe partially, in recipes like pie crust? I want to make a savory tex mex pie.

    1. Hi Didi! I don’t think maseca is as sticky as sweet rice flour, so I wouldn’t sub it for that. But you could swap it in for the millet flour and I think that would work well! I’ve done this with corn flour which is basically the same. :)

      1. Thank you, today I tried using your flour mix from flaky pastry dough into a recipe called “pasta matta”, which is the simplest dough you can make for pies: flour, water and (optional) very little oil and a touch of vinegar. It actually worked, which is remarkable, and was perfectly eatable, but tasted bland to me. Of course “pasta matta” is not supposed to taste rich, but the many starches in the mix dilute the taste of the various flours; at the same time, without those starches the crust would be difficult to form and would behave differently. Do you have a solution for this?

        1. Sorry, not flaky pastry, but brisee dough or whatever it is called (the one with lot of butter)

          1. Hm, I’m not sure, but I would suggest experimenting with different ratios until you get something you like!

          2. That might be just me as my father did not notice anything…thank you again, I will try, I am still pretty happy that the recipe worked at all (an idea, if I still had a gf sourdough I could use it here because it’s sticky and flavorful, I just wouldn’t let it leaven)

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