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Lemon-Artichoke Hummus

A Last-Minute Party Dip That Looks Like You Tried Hard

Hummus: it's the go-to dip to make for personal snacking and parties alike. You've probably made and devoured it a thousand times and frankly are surprised you're not tired of it yet. But if you're on the verge of boredom, allow longtime food blogger Heather Christo to zest things up for you. She recently released a cookbook called Pure Delicious, and her recipe for lemon-artichoke hummus offers two ingredients that will knock your hummus right out of humdrum territory: lemon zest and artichoke hearts. Yes, these kitchen staples are all you need for a fresh take on your favorite dip!

Lemon-Artichoke Hummus

From Pure Delicious by Heather Christo


Big chunks of artichoke heart and fresh lemon contribute extra texture and zing to the classic hummus. Not only is it a great dip for fresh veggies, but I also really like it with falafel and slathered on everything crackers.

Lemon-Artichoke Hummus


  1. 2 garlic cloves, minced
  2. 2 tablespoons tahini
  3. 1 1/2 cups canned garbanzo beans, drained and rinsed
  4. 1/3 cup fresh lemon juice (from about 2 lemons)
  5. 1/2 cup olive oil, plus more for serving
  6. 1 cup frozen artichoke hearts, thawed, rinsed, and drained
  7. Zest of 2 lemons
  8. Kosher salt


  1. In a food processor, combine the garlic, tahini, and garbanzo beans and pulse until the beans are well broken up.
  2. Add the lemon juice. With the processor running, add the olive oil in a thin stream and continue to run the food processor until the hummus is very smooth and creamy. Add the artichoke hearts and lemon zest and pulse until chunky. Season to taste with salt.
  3. Transfer the hummus to a bowl and drizzle with olive oil. Serve immediately or refrigerate for up to 5 days.

Image Source: Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

Image Source: POPSUGAR Photography / Anna Monette Roberts
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