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Artichoke and Olive Hummus

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5 from 1 review

  • Author: One Lovely Life
  • Yield: 2 1/2-3 cups 1x


  • 1 (15oz) can chickpeas (or 2 cups cooked chickpeas), drained
  • 1 (7oz) jar marinated artichokes
  • 2 Tbsp tahini
  • 2 Tbsp olive oil
  • juice of 1 lemon
  • 1/2 tsp cumin
  • 1/41/2 tsp salt (or, to taste)
  • 24 Tbsp water
  • 1/2 cup kalamata olives, divided


  1. Place chickpeas, artichokes, tahini, olive oil, lemon juice, cumin, and salt into a blender or food processor. Puree until very smooth, adding 2-4 Tbsp water as needed to smooth it out.
  2. Fold in 1/4 cup of the olives. Place in serving bowl and top with remaining 1/4 cup olives and a drizzle of olive oil.
  3. (If you’re not serving this to a group, you can stir in all of the olives)
  4. Serve with pitas or fresh veggies.