Everyone has a household hummus recipe, and here’s ours—which takes just 5 minutes and 5 ingredients (plus salt). The artichokes bring an unexpected tang and a supremely creamy texture that doesn’t solidify in the refrigerator like many homemade hummus recipes. Tahini is essential to a good hummus; the ground sesame paste keeps for months and can be used for creamy, dairy-free drizzling sauces (like our Burrito Bowl with Cumin Lime Crema and Turmeric Rice Bowls with Lemon Tahini Drizzle).
- Yield: 2 Servings
- 1 small garlic clove
- 1 15-ounce can chickpeas
- 1 15-ounce can artichoke hearts, packed in water
- ¼ cup tahini
- ¾ teaspoon kosher salt
- ¼ lemon
- Peel the garlic. Drain the chickpeas (no need to rinse). Drain the artichoke hearts into a liquid measuring cup.
- To the bowl of a food processor or blender, add the garlic, chickpeas, artichoke hearts, tahini, and kosher salt, and purée for a few seconds until combined. Slowly add the artichoke water a few tablespoons at a time until a creamy texture is reached, stopping to taste and make adjustments as needed. The amount of liquid you add will depend on the texture of the tahini and may be different each time you make it. Continue processing for 1 to 2 minutes until the texture is fluffy. Add a few squeezes of lemon juice, to taste.