Artichoke Hummus


  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup tahini
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 2 Tbls lemon juice (about 1 lemon)
  • 1 cup drained artichoke hearts
  • 1/3-1/2 cup extra virgin olive oil
  • Salt, to taste


In a food processor bowl fitted with a blade attachment, combine beans, tahini, garlic, cumin, lemon juice and artichoke hearts.  Turn on processor and slowly drizzle in olive oil.  Continue processing until desired texture is reached.  Season to taste with salt.

Serve at room temperature or chill until serving time.  Can be made up to 2 days ahead.  Serve with veggies, pita bread triangles or tortilla chips.

Makes about 3 cups.