• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Appetizers

    Lemon Artichoke Hummus + Pure Delicious

    Published Apr 9, 2017

    Jump to Recipe Print Recipe

    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. 

    delicious 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 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.

    lemons and chickpeas

    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!

    veg in bowl

    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 and cookbook

    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.

    tablespread with 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!

    diping cracker into 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 on vegetable platter

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

    More Dips, Sauces And Snacks

    • Spiced Garlic Yogurt Dip with Mint
    • {Vegan} Cashew + Sun-Dried Tomato Dip
    • Avocado Tomatillo Salsa
    • Quick Cucumber Onion Pickles
    • Sage, Thyme and Mimolette Cheese Straws
    • Smoky Baba Ganouj
    • Crispy Sesame Kale Chips

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this lemon hummus recipe, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Lemon Artichoke Hummus
    No ratings yet

    Lemon Artichoke Hummus

    Print Recipe Pin Recipe
    Stupid easy and bursting with the flavors of spring, this lemon artichoke hummus makes all your dipping dreams come true. Vegan, gluten-free.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 8 to 10 servings, makes 2 cups

    Ingredients

    • 2 large cloves garlic, peeled and chopped
    • 2 tablespoons (30 ml) tahini
    • 1 1/2 cups cooked garbanzo beans, drained and rinsed (I like Jovial brand which comes in a 13 ounce / 370 g glass jar)
    • 1/4 teaspoon fine sea salt (more to taste)
    • zest of 2 large lemons
    • 1/3 cup (80 ml) fresh lemon juice (from about 2 large lemons)
    • 1/3 cup (80 ml) extra virgin olive oil, plus more for serving
    • 1 1/2 cups water-packed artichoke hearts, drained well (from a 12 ounce / 340 g jar)
    • snipped chives or other herbs, for serving

    Instructions

    • 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.

    Notes

    Adapted from Pure Delicious by Heather Christo.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 197kcalCarbohydrates: 12gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 219mgPotassium: 117mgFiber: 3gSugar: 2gVitamin A: 410IUVitamin C: 13.9mgCalcium: 29mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    top down shot of Lemon Artichoke Hummus

     

     

    You might also like...

    AppetizersDips & SpreadsDairy-FreeGluten-FreeVeganSpringLemon
    « Matcha Affogato
    Tarragon Gin and Tonics »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Sara Krohn says

      April 09, 2017 at 8:28 am

      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!

      Reply
    2. Sara Krohn says

      April 09, 2017 at 8:29 am

      * your

      Reply
      • Alanna says

        April 16, 2017 at 2:47 pm

        Aw, thanks for checking out the video and for the sweet words - that means so much to me!

        Reply
    3. Allana C Polack says

      April 09, 2017 at 9:20 am

      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 :)

      Reply
    4. Laura | Tutti Dolci says

      April 09, 2017 at 2:46 pm

      Heather's book is the best and I can't wait to try this hummus - what a perfect appetizer for Easter!

      Reply
      • Alanna says

        April 16, 2017 at 2:46 pm

        Aw, thanks Laura! Yes, I'm just loving her book!

        Reply
    5. Erika says

      April 09, 2017 at 2:49 pm

      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!!

      Reply
      • Alanna says

        April 16, 2017 at 2:45 pm

        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. :)

        Reply
    6. Cathleen @ A Taste of Madness says

      April 09, 2017 at 4:11 pm

      I have never made hummus before, but this looks like an amazing combo. Seriously need to try this.

      Reply
      • Alanna says

        April 16, 2017 at 2:44 pm

        Yes, Heather's a genius and this recipe is stupid easy - highly recommend blending up a batch!

        Reply
    7. Jay Doane says

      April 09, 2017 at 6:12 pm

      I'd be willing to give the creamy penne in vodka sauce a go. That stuff was the bomb!

      Reply
      • Alanna says

        April 16, 2017 at 2:43 pm

        I'm holding you to that! ;)

        Reply
    8. Tori//Gringalicious.com says

      April 09, 2017 at 6:30 pm

      I could definitely enjoy some amazing hummus like this. Omg, it looks amazing!

      Reply
      • Alanna says

        April 16, 2017 at 2:41 pm

        Aw, thank you!!

        Reply
    9. Cynthia says

      April 10, 2017 at 6:57 am

      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?

      Reply
      • Alanna says

        April 16, 2017 at 2:41 pm

        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.

        Reply
        • Cynthia says

          April 17, 2017 at 8:28 am

          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!

          Reply
    10. Didina Gnagnide Angorinie says

      April 10, 2017 at 3:15 pm

      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.

      Reply
      • Alanna says

        April 16, 2017 at 2:35 pm

        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. :)

        Reply
        • Didina Gnagnide Angorinie says

          April 17, 2017 at 3:19 pm

          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?

          Reply
          • Didina Gnagnide Angorinie says

            April 17, 2017 at 3:21 pm

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

            Reply
            • Alanna says

              April 18, 2017 at 12:18 am

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

            • Didina Gnagnide Angorinie says

              April 18, 2017 at 3:23 am

              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)

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack