5-minute Artichoke Hummus Recipe

15 ounces chickpeas (1 (15-ounce) can drained and rinsed, or 1 ½ cups cooked)

6 ounces marinated artichoke hearts (jarred, drained, and liquid reserved)

3 Calabrian chili peppers (or 1 tablespoon harissa, or ¾ teaspoon red chili flakes)

1 large clove garlic

2 tablespoons hemp hearts ((optional but recommended))

1 lemon (zest and juice)

2 tablespoons capers (drained and rinsed (preferably reduced sodium, optional))

Transfer the chickpeas, drained artichoke hearts, Calabrian peppers, garlic, and hemp hearts to the canister of a food processor or immersion blender cup. Add 2 tablespoons of the liquid from the jarred artichoke hearts, zest of 1 lemon, and 1 tablespoon lemon juice.
Blend until mostly smooth, adding extra-virgin olive oil, more lemon juice, or artichoke marinade until the desired texture and taste.
Top with capers for serving, if using.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 5m