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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
Calories 115 kcal
Author Denisse

Ingredients

  • 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

Instructions

  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.