White Bean Hummus with Purple Artichokes

A Mediterranean twist on the popular Middle Eastern dip! This creamy white bean hummus is accented with purple artichoke hearts and bright lemon zest.

Close up of white bean hummus with artichokes and fresh vegetables.

If you’re a fan of traditional hummus then I have a feeling you’re going to enjoy this Mediterranean twist!

A bowl of purple artichokes on a marble counter with lemons, tahini, white beans and salt.

Purple artichokes are the star of this creamy dip!

I partnered with Ocean Mist Farms to create this creamy, lemony White Bean Hummus with Purple Artichokes. They sent me some of their gorgeous purple artichokes, which are in season now.

Artichoke hearts being trimmed on a small wooden cutting board with a paring knife.

I thought artichoke hearts would pair perfectly with a white bean hummus, and because I didn’t want those gorgeous purple leaves to go to waste, I served them with the hummus for dipping alongside some other fresh vegetables and crackers. They made the most stunning addition to the platter!

Overhead view of white bean hummus ingredients in a food processor bowl.

How does white bean hummus differ from traditional hummus?

Hummus is a Middle Eastern dip or spread. Traditionally it’s made from cooked, mashed chickpeas blended with tahini (sesame seed paste), lemon juice, garlic and salt. It usually comes garnished with olive oil, a few whole chickpeas, parsley and paprika and is served with pita for dipping.

This white bean hummus contains may of the same traditional ingredients such as lemon, tahini and garlic, but swaps white beans (such as canellini or navy beans) for the chickpeas. It’s a great alternative if you are sensitive to chickpeas!

The purple artichokes make a lovely addition, adding texture and their distinct flavor to this dip. Lemon zest brightens it up a notch and together with the white beans, these two additions give this dish a more Mediterranean slant.

White bean hummus in a white bowl garnished with artichoke hearts, lemon zest and thyme.

What you’ll need to make this recipe

  • 2 large purple artichokes (green artichokes work great too if you can’t find purple)
  • Olive oil
  • Canned cannellini beans (or navy beans)
  • Fresh lemon juice and zest
  • Tahini
  • Fresh garlic
  • Salt and freshly ground black pepper
a platter of cherry tomatoes, string beans, sliced cucumbers, crackers and purple artichoke leaves with a bowl of white bean hummus

What to serve with this white bean hummus

I like to reserve some of the chopped artichoke hearts and lemon zest to garnish the hummus. A glug of olive oil and a pop of fresh green herbs also go a long way, presentation wise.

I love serving this white bean hummus with a mix of fresh vegetables and crackers or pita chips. It would also be lovely served along side some warm pita or toasted bread! Or use it as a base for my Seven Layer Mediterranean Dip!

Another way you could serve this spread is as a base for your favorite protein- just add a smear to your plate to add flavor to fish, chicken or meatballs. Or add a dollop to your favorite grain bowl for some extra protein.

White bean hummus with purple artichokes in a white ceramic bowl.

More healthy dips: 

Thank you to Ocean Mist Farms for sponsoring this post! As always all opinions are my own.

If you make this White Bean Hummus with Purple Artichokes, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 1 vote

White Bean Hummus with Purple Artichokes

A Mediterranean twist on the popular Middle Eastern dip! This creamy white bean hummus is accented with purple artichoke hearts and bright lemon zest.

Course Appetizer, Snack, starter
Cuisine Mediterranean, Middle Eastern
Keyword appetizer for sharing, appetizers for sharing, healthy, hummus, perfect hummus, snack recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8
Author Denisse


  • 2 large purple artichokes stem trimmed
  • 2 tablespoons olive oil divided
  • 1 15 ounce can cannellini beans drained and rinsed
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons tahini
  • 1 garlic clove minced
  • 1/2 teaspoon salt plus more to taste
  • Freshly cracked black pepper


  1. Steam artichokes until the leaves are tender, about 45-55 minutes depending on their size.
  2. Remove leaves and set aside, and clean the fuzzy section from the hearts. Chop the hearts and reserve about 1 tablespoon for garnishing the hummus.
  3. Add artichoke hearts, 1 tablespoon olive oil, cannellini beans, lemon juice, lemon zest, tahini, garlic, salt and a few grinds of freshly cracked black pepper to a food processor. Process until smooth. Taste and adjust seasoning if necessary.

  4. Transfer to a bowl and garnish with remaining olive oil, reserved artichoke hearts, lemon zest, fresh herbs, flaky sea salt and black pepper, if desired. Serve with steamed purple artichoke leaves, vegetables and crackers.

Subscribe to Le Petit Eats


  1. Ulrike Johnson

    My husband is allergic to chickpeas – he would love this. And with the artichokes, it’s fancy enough for date night. Thanks for sharing


Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.