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.
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 beauty – download 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.
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!
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.
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.
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!
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.
Now if only Jay would learn to make that creamy penne in vodka sauce…
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- 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
- 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.
- Serve the hummus drizzled with olive oil and herbs. Extra hummus keeps well refrigerated airtight for up to 1 week.