top of page

On the Menu: Artichoke Hummus

Artichoke Hummus

On my recent trip to Santa Barbara (more details about my favorite spots here) – I met up with Samantha from Could I Have That at one of her favorite local spots d’Angelos Bakery. I tried her favorite dish – Eggs Rose, which is artichoke hummus on olive bread with a poached egg on top. Friends, it was heaven in my mouth. I came home craving it. I had never thought to do an artichoke hummus before. I made a batch and it’s going to be a staple in our house from this day forward. We’ve been putting it on toast, I’ve been eating it with eggs and having it as a snack with crackers and veggies. It’s simple and easy to make in under 10 minutes. Hope you all enjoy this as much as our family!

Enjoy! ~ Caitlin

Artichoke Hummus

Artichoke Hummus



2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 clove garlic

1/2 teaspoon salt

15 ounce can chickpeas, drained and rinsed

1 cup artichoke hearts

1/4 cup warm water



1.) In a blender (or food processor), combine all ingredients and blend. Be sure to scrape down the sides as needed. Blend until you have a smooth, creamy consistency. 2.) Add warm water if the hummus is still too thick, but be sure to only add a tiny bit at a time. 3.) Pour it into a bowl and drizzle a small amount of olive oil on top.

Recipe and photo by Caitlin Flemming


bottom of page