This smooth artichoke hummus dip has been updated to be super creamy and delicious! It will be a major hit at your next party.
I’m getting together with a few old coworkers tonight and we were all discussing what to make for snacks. Naturally, hummus was one of the first ideas to come up. I’m not sure when hummus got so huge but now you’ll see it on every menu and at every party, especially baby showers. We’ve all gotten pretty picky about our standard hummus, but how often do you see artichoke hummus? If you say “often”, then I want to know where you live because there is only one place in Dallas that serves it and that is Ziziki’s.
Ziziki’s hummus is so delicious and unique, but it also costs an arm and half your leg to order a tiny little bowl at the restaurant. Because of this I started googling artichoke hummus and actually came across the recipe on their website! Not sure why they would share it, but I’m so glad they did because now I can share it with you. The other positive is I believe it fits the paleo diet if that’s your thing.
The original recipe has 3 cups of artichoke hearts and 2 tablespoons of tahini, rather than the below mix of chickpeas and artichoke hearts.
The Secret to Creamy Hummus
Now that I’ve made the original recipe a few times, I realized that I much prefer adding chickpeas to the mix. They subdue the flavor of the artichokes just slightly, and provide a really nice creaminess to the overall texture. The best way to get any hummus to be super creamy is to either used soaked, dried chickpeas or to simmer canned chickpeas for about 20 minutes with 1/2 teaspoon of baking soda. This loosens the skins and softens the chickpeas.
Artichokes and Citric Acid
Their original recipe does have lemon in it, and it’s really hard to give up lemon in your hummus for HYH. I do feel like this version has a little more flavor than your standard chickpea recipe so you don’t miss it as much. Since I also don’t see many people wanting to peel their own artichokes, you’ll have to go with either canned or frozen. The issue is most include citric acid to keep them from browning.
Don’t let this deter you, as citric acid is still considered safe on the Heal Your Headache diet, even though some people find it to be a trigger. If that’s all you can find and everything else in it is clean, just let your artichokes soak in fresh, cold water for about 10 minutes and then drain. Rinse very thoroughly a few times and squeeze out any excess water.
Don’t Skip the Za’atar for Citrus Flavor
Za’atar (pronouced zah-tar) is a Mediterranean spice blend that typically consists of oregano, sesame seeds and sumac. It’s typically found in the bulk aisle of your grocery store spices. It’s a great way to add the flavor you’re missing from lemon juice, which is not allowed on a low tyramine migraine diet.
This artichoke hummus is heavy on the artichokes, but also combines 1/2 a can of chickpeas for a creamy, smooth texture. Vegan and gluten free, this dip will be a hit at any party!
- 1/2 14oz can garbanzo beans/chickpeas, drained
- 1/2 teaspoon baking soda
- 1 14oz can of artichoke hearts packed in water, drained, any woody stems removed
- 1/4 cup tahini
- 1-2 garlic cloves, either 1 large or 2 small
- 1 tablespoon distilled white vinegar
- 1/2 tsp greek oregano
- 2 tablespoons olive oil
- salt and pepper to taste
- Optional: za'atar to sprinkle on top
- fresh cucumber, carrots, and celery for dipping
- HYH compliant pita bread - I get mine fresh baked at Central Market but just watch out for malted barley flour and yogurt in yours
Drain 1/2 can chickpeas and place them in a small pot (the others can be reserved for salad toppings or more hummus). Cover them with water and add 1/2 teaspoon baking soda. Bring the chickpeas to a boil over medium-high heat and then turn down to medium low to simmer for about 20 minutes. Transfer them to a colander to drain and then rinse with cool water.
Chop drained artichoke hearts in food processor. Add the softened chickpeas, tahini, garlic clove(s), vinegar, and oregano. Slowly add olive oil until mixture is emulsified. If you like a thinner consistency, add 1-2 tablespoons of cold water into the processor. Cover and allow to sit in the fridge at least 30 minutes to let the flavors combine...if you can make it.
Brush pita with olive oil on both sides and grill on flat top or in saute pan until golden brown. Slice grilled pita into 8 pieces. Arrange pita around dip and serve.
- Feel free to add drained chickpeas without boiling them, but expect the consistency to not be as smooth and creamy.
- Za'atar contains sumac, which offers a citrus flavor that is nice when you cannot have citrus on a migraine diet. It's great for topping. I find it in the bulk spice aisles or online.
- Readers have had good results with Reese brand and Trader Joe's brand of artichokes packed in water, as far as smoothness goes.
Any suggestions for a tahini substitute? I really dislike the taste and consistency. But artichoke hummus sounds amazing!
It’s such a small amount, I think you could leave it out. Maybe using a little extra olive oil instead. Let me know how it goes!
Hi Alicia! Do you have another hummus recipe that doesn’t include artichokes? Thanks!
Hey Nicole, I don’t but you can use this one with all chickpeas instead of artichokes. Or you can do almost any hummus recipe and just leave out the citrus. Sumac or zaatar is great for adding a little tanginess to it that you miss from citrus.
I will try it. Thank you!
Any tips on the thready bits from the artichokes? I made this today with canned artichoke hearts and the threads pretty much ruin the dip imo… you can’t chew them. Should I have removed some part?
Hey Rachel – are you just chopping them or putting them in the food processor? If in the food processor, it should blend them enough till they’re smooth and you don’t have those texture issues.
I put them in the food processor! I’m not sure what to do about the stringy bits. Weird. They weren’t chewable .
That’s definitely not normal and would definitely try a different brand. I bet you got some outer leaves or the choke that were just too tough mixed up with the hearts. So sorry about that! It should definitely be very smooth like in the pictures!
I just made this with a $4 can of Maria brand artichoke hearts and the same problem- threads have ruined it. Bummer. It tastes great. I’m also thinking that many artichoke dip recipes have you bake it. Maybe this breaks down the threads??? Also will try different different brands.
I just asked my recipe chat group because we’ve made this multiple times successfully. It seems like the ones packed in water are softer than the ones in oil, but it looks like the Maria brand is packed in water so I’m completely stumped. Really sorry it didn’t turn out for you guys. I’ve even looked at other recipes that are similar and I can’t figure out what is going wrong.
I use the artichoke hearts packed in water (Reese’s brand) and blend in the food processor before adding the rest of the ingredients. I made this several times and did not have the “string” problem. Tasty recipe.