Chef Paola’s Artichoke Hummus

This hummus is one of our most requested signature recipes. Our clients rave over this healthy treat and we never get tired of preparing it for them. Alternate its use from table appetizer to a healthy lunch, as a filling for a wrap or as replacement for mashed potatoes to eliminate those unwanted carbs!

A perfectly healthy option for parties, this hummus balances out the richness of the rest of the items and shows that you are a thoughtful host, keeping health-conscious guests in mind!

You can also use this hummus as an accompaniment for any cheese or charcuterie board, or as an incredibly healthy snack for a middle of the day power kick! I like to char-grill a chicken breast and serve it over the hummus. Any way you use it, here is our recipe. We know you’ll love it as much as our clients do!

Two Peas Signature Artichoke & Lemon Garlic Hummus with Organic Vegetable Sticks
serves 6-8


3 cans chic peas (drained)
2 jars artichokes = 2 cups
2 large cloves garlic
2 large lemons (1 tsp zest + fresh squeezed juice)
1 heaped tbsp Tahini (sesame paste)
2 tbsp chopped parsley + more for garnish
½ cup light olive oil
¼ cup extra virgin olive oil
Salt and fresh cracked pepper to taste
10 baby organic carrots (fresh peeled)
5 Organic Celery Stalks (peeled and cut into ½)
Any other vegetable of your choice to serve with your hummus (jicama, baby bell peppers or thick cucumber sticks)

Any other vegetable of your choice to serve with your hummus (jicama, baby bell peppers or thick cucumber sticks)


Method of Preparation:

In a food processor with blade, add the chic peas, 1 jar of artichokes (drained), garlic cloves, lemon juice, lemon zest, extra light olive oil, tahini, salt & pepper.

Blend all the ingredients until very smooth and place mixture in to a bowl.

Finely chop the remaining artichokes and fold in ½ of the chopped artichokes into the hummus as well as ½ the remaining extra virgin olive oil.

To Plate:

I like to use different types of vases or bowls to display the vegetables.

Place the vegetables into a bowl like if you are creating a flower arrangement. This will make your appetizer stand out even more! You might want to save those carrot tops for extra fluff in your arrangement.

Pour the hummus into a shallow pasta bowl, or a larger bowl if your party is bigger. Top the hummus with the remaining chopped artichokes, parsley and drizzle with remaining extra virgin olive oil. A final sprinkle of cracked pepper or lemon zest will make the flavors and colors stand out even more.


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