cooking · Lunch

Artichoke Hummus

I saw a recipe for Artichoke Hummus in a Hungry Girl email and it picked my interest. I ended up changing the recipe a bit, to my liking (for example plain non-fat yogurt is considerably cheaper than buying plain non-fat Greek yogurt! and frozen artichokes have less sodium than canned ones) and as well used a food processor. They called for a blender, which I am sure is because not everyone owns a processor. But with hummus you get a much nicer product and it can be thicker as well (a blender can’t handle it like that). It is very good and made a nice bed for leftover meatloaf for my lunch today. Yum! It is a high fiber and protein snack to say the least.

Served with Sandwich Thins® for dipping:

Artichoke Hummus


  • 12-ounce bag frozen artichoke hearts, thawed
  • 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup plain non-fat yogurt
  • 1 Tbsp lemon juice (bottled is fine)
  • 1½ tsp crushed garlic (jarred works well)
  • ½ tsp dry parsley
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground cumin
  • ¼ tsp paprika


Put all the ingredients into a food processor and process on high, scraping the sides often, until thoroughly mixed. Let chill for a couple of hours for the flavors to meld, covered tightly.

Makes about 2½ cups hummus.

My leftover lunch served on a hummus ‘bed’:


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