Ever since I started college, hummus has been one of my go-to snacks. I especially love roasted red pepper or spicy hummus. It’s the perfect snack to go along with veggies or crackers.
Hummus is typically made from puréed chickpeas, tahini (which is simply ground sesame seeds), olive oil, garlic, and other spices or flavors. Chickpeas are great and all, but I realized there was a type of hummus I liked even more – white bean hummus. White beans, such as Cannellini, Great Northern, or Navy, are softer than chickpeas and have a smoother texture when puréed. White beans have a similar flavor to chickpeas, but contain no fat whereas chickpeas contain a small amount. Chickpeas have slightly more protein, however, so it’s a bit of a trade-off.
This hummus combines two of my favorite things – lemons and artichokes. While others may have a sweet tooth, I’ve always had what I like to call a “sour tooth” – I love sour flavors. Lemons and limes were typical snacks for me growing up, and I can’t say no to sour candy like Sour Patch Kids or Warheads. I’ve also come to learn how wonderful lemon flavor can be to cooking, and how it can add brightness to any dish.
Artichokes, on the other hand, are a food I’ve only liked since I was a teenager. Canned artichokes are a pantry staple for me; I love adding them to pasta or dips, such as this hummus. Lemon and artichoke are often paired together in many traditional recipes, and are a match made in heaven in my opinion.
This Lemon Artichoke White Bean Hummus is creamy, tangy, and makes a perfect healthy afternoon snack. I love to eat it with Wheat Thins, but it would also be delicious spread on a sandwich or wrap! I’ve made this hummus a few times now and it has quickly became one of my favorites.
Lemon Artichoke White Bean Hummus
makes approximately 2 cups
- 1 15 oz. can Cannellini beans, rinsed and drained (or other type of white bean, such as Great Northern or Navy)
- 2-3 Tbsp olive oil
- juice from 1 lemon (about 2-3 Tbsp)
- 2 Tbsp tahini
- 2 cloves garlic, minced
- 1/4 tsp cumin
- pinch of cayenne pepper or paprika
- 1 cup canned artichoke hearts, rinsed and drained*
- salt and pepper, to taste
*To make optional artichoke garnish as shown in photo, reserve 1/4 cup of the artichokes and blend separately with a squeeze of lemon juice.
- In a 3-cup or larger food processor, combine white beans and olive oil and blend until smooth. If mixture is too thick, extra oil or water may be needed.
- Add all remaining ingredients except for the artichoke hearts and blend for 30-45 seconds.
- Add artichokes and blend until desired consistency is reached. I left mine a little bit chunky.
- Serve with crackers or veggies. Store in the fridge in an air-tight container for up to 5-6 days.