Artichoke Hummus


  • 10 ounces artichoke hearts preserved in olive oil, drained well
  • ½ cup canned chickpeas, rinsed well under cold water and drained
  • sea salt and freshly ground black pepper to taste


*You can make this dip the day before your event. Remember to take it out of the refrigerator a couple of hours before serving. This hummus can be served with pita chips, assorted crackers or crispy flatbreads.

In a food processor, blend all ingredients until smooth. Transfer to an airtight container and refrigerate. Before serving, place the hummus in a decorative serving dish and place the crackers or pita chips around the hummus for easy dipping. This recipe doubles easily.

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