Chipotle Artichoke Hummus

Artichoke Hummus FG

We know we’ve been away for quite a while now. And if we haven’t already told you a few times, we’ll let you know again- we’ve been moving houses which involved a lot of packing, moving and then unpacking again! Phew- we are still recovering! Now back to the yummy hummus we made. We may have mentioned in our previous posts that we usually keep soaked & cooked garbanzo beans (white chickpeas) in our refrigerator. It helps us a great deal to whip up quick meals and salads. This time we made a spicy hummus with a crazy twist- we added chipotle peppers and artichoke hearts! This obviously was N’s idea- he always looks for dips for his crunchy cravings. This is a super easy, quick & healthy dip that can be made in advance and keeps well in the refrigerator for a good 5-6 days.

Here is how N made it-

Chipotle Artichoke Hummus

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


    For Hummus
  • 1 cup cooked garbanzo beans (white chickpeas)
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon adobo sauce
  • 2 cloves garlic, crushed
  • 10-12 artichoke hearts (we used frozen)
  • salt to taste
  • 2 tablespoon extra-virgin olive oil
  • juice of half a lime
  • For garnish
  • 1 teaspoon feta cheese
  • a lime wedge
  • 5-6 mint or cilantro leaves
  • a dash of extra-virgin olive oil
  • a pinch of paprika


  1. To soften the frozen artichoke hearts, put them in a bowl with just enough water to cover and microwave for a minute and a half and then drain the water. Allow this to cool slightly.
  2. In a food processor or a blender, pulse the cooked garbanzo beans for about 40-50 seconds and then add in the remaining ingredients and blend it until it forms a thick paste. This usually takes 3-4 minutes in a food processor. You could choose to keep it a little chunky like we did or blend it for a couple more minutes until it forms a smooth paste.
  3. Garnish with feta cheese, a dash of extra-virgin olive oil, a few mint leaves or coriander and a pinch of paprika to serve.

Enjoy with pita chips or any of your favorite chips. We had some leftover naan (Indian flatbread) which we baked to make our own chips 🙂 !

Artichoke Hummus


  1. Beautiful and very interesting…applying Mexican flavors in Mediterranean Dip.. Well done. Gorgeous pics 🙂

  2. I love different variations on hummus! I have never seen anything like this though – yum! I have a recipe for fresh pea hummus on my blog – that is really fresh and a little sweet.

  3. That looks so delicious! I love how you added feta! I like to top my hummus with sriracha.

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