Best 3 Artichoke Lemon Hummus Recipes

**Indulge in a Culinary Journey with Artichokes, Lemons, and Hummus: A Trio of Delightful Recipes**

Embark on a tantalizing culinary adventure with this trio of recipes featuring the vibrant flavors of artichokes, lemons, and hummus. From the creamy and tangy Artichoke Lemon Hummus, perfect for your next gathering, to the refreshing Artichoke Lemon Salad, a burst of flavors in every bite, and the hearty Artichoke Lemon Pasta, a delightful symphony of textures and tastes, this collection offers something for every palate. Prepare to be captivated by the vibrant colors, enticing aromas, and exquisite flavors that await you in these culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE-LEMON HUMMUS

Artichoke-Lemon Hummus image

If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Adapted from Cook's Illustrated.

Provided by gailanng

Categories Beans

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup artichoke heart, packed in water, rinsed and patted dry
2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons extra-virgin olive oil
1 (14 ounce) can chickpeas, drained and rinsed
1 -2 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cumin
1 pinch cayenne
2 teaspoons parsley, mint or 2 teaspoons cilantro, fresh
olive oil, for drizzling

Steps:

Chop 1/4 cup artichoke hearts and set aside for garnish.
Combine lemon juice and water in small bowl or measuring cup.
Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup.
Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cumin, cayenne, and lemon zest (1/4 teaspoon) in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Nutrition Facts : Calories 225.9, Fat 12.7, SaturatedFat 1.7, Sodium 420.8, Carbohydrate 24.3, Fiber 7.3, Sugar 0.8, Protein 7

HUNGRY, HUNGRY ARTICHOKE HUMMUS

Hungry, Hungry Artichoke Hummus image

Provided by Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt
1 tablespoon lemon juice
1 1/2 teaspoons crushed garlic
1/2 teaspoon dried parsley flakes, plus more, for optional garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika, plus more, for optional garnish
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
pita chips
cut veggies

Steps:

Put all of the ingredients except for the chickpeas in a blender.
Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.

Nutrition Facts : Calories 56, Fat 1 grams, Sodium 400 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 1 grams

HUMMUS WITH ARTICHOKES

Hummus With Artichokes image

The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.

Provided by Diplo-mom

Categories Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chickpeas, drained (canned or well-cooked)
1/2 cup tahini (sesame paste)
1/4 cup oil, from a jar marinated artichoke hearts
2 small garlic cloves, chopped
salt & freshly ground black pepper
2 teaspoons ground cumin
1/2 cup marinated artichoke hearts
1 lemon, juice of
1/4 cup water
olive oil, as needed

Steps:

Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
Taste and add more garlic, salt, lemon juice, or cumin as needed.
Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

Nutrition Facts : Calories 226.9, Fat 14.8, SaturatedFat 2.1, Sodium 201.7, Carbohydrate 19.7, Fiber 4.7, Sugar 0.3, Protein 6.2

Tips:

For the best flavor, use fresh artichokes. If you can't find fresh artichokes, you can use frozen or canned artichokes, but the flavor will be slightly less intense.
Make sure to cook the artichokes until they are soft. You can do this by boiling them, steaming them, or roasting them.
Use a good quality hummus as the base for your dip. You can find hummus in most grocery stores, or you can make your own.
Add plenty of lemon zest and juice to the dip. This will brighten up the flavor and make the dip more refreshing.
Season the dip to taste with salt, pepper, and garlic powder.
Serve the dip with pita chips, crackers, or vegetables.

Conclusion:

Artichoke lemon hummus is a delicious and versatile dip that is perfect for parties, potlucks, or a simple snack. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new dip to try, give artichoke lemon hummus a try. You won't be disappointed!