When Samatha sent over this Lemon and Kalamata White Bean Artichoke Hummus I was first, scrounging around in my pantry for the items (which I had, score!), second, thinking about saying that five times fast, and third, intrigued. I’m always curious about non-traditional hummus recipes as opposed to the authentic hummus which is chickpea based with lemon and olive oil.
Tahini, surprising to many, is not a traditional ingredient in hummus. The addition of tahini (and omission of olive oil) makes it hummus bi tahini, an entirely different type of hummus. And that my friends is your “something new” for the day, unless of course you already knew that and skipped this paragraph. Well anyhow, we used tahini in this recipe over olive oil, we tried it both ways and the tahini was the clear winner.
And man did this recipe whip us up into a tahini frenzy. I’ve always enjoyed the nutty-flavor of tahini, but I think this time around being homebound for a while really got us thinking of ways in which to use up all of our resources. So, get ready to use up that can or jar, whatever you bought, of tahini, because we’re on a roll–stay tuned for more hummus and dressing tahini inspired recipes soon!
Making this was a true breeze. Want to know why? It’s a one step recipe again. We put everything in the food processor and let it do the work. I did scrape down the sides once and restart it, but I didn’t count that as a pain point (or step, hah) in the recipe. This white bean hummus is truly a keeper.
I served it with our baked pita chips, I went with the simple salt and pepper variety, though you can spice it up if you like. This hummus has so much flavor though, you can go with plain or salt and pepper pita chips and be completely satisfied with an intense lemon, kalamata, and artichoke flavor–they do really come punching through.
Another use, as a sauce. Authentic hummus has two main uses, as a dip or as a sauce, and here you can do the same thing. You could even make this into a killer sandwich!
Is hummus vegan?
Why yes, yes it is! This recipe is vegan. You should always check your labels of course, but everything we used and included in our recipe is 100% vegan. In most cases, hummus is vegan.
Can you freeze homemade hummus?
Can hummus be frozen? This is a popular question. The short answer is yes, yes it can. Most store bought hummus is ready to freeze and ready to thaw. Homemade hummus, however, has a little extra work that may need to go into it. You may find yourself needed to add a little tahini in this case (or olive oil in the traditional recipes) and elbow grease (ie. stirring) once the thawing takes place, to get this hummus back up to snuff.
We strongly recommend eating it fresh for this recipe as the texture and consistency will always be best. In this case, fresh is best!
How long does homemade hummus last?
We recommend eating your hummus within three days of making it. This is the freshest your hummus will be. We also recommend storing it in the refrigerator, covered tightly or in an airtight food storage container.
Please leave us a rating in the recipe card, and if you have a comment about the recipe, please feel free to share it with us–we love hearing from you!
Lemon and Kalamata White Bean Artichoke Hummus
- 15.5 ounces white beans rinsed and drained
- 14 ounces artichoke hearts quartered, drained well
- 16 kalamata olives pitted
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 3 teaspoons parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon roasted garlic powder
- 1/8 teaspoon red pepper flakes optional
- Combine all ingredients in a food processor and process until smooth, scraping sides as needed. Store in the refrigerator in an airtight food storage container or covered well.
- Serve with baked pita chips.
- Hummus will last up to three days in the refrigerator.
- Substitute regular garlic powder if you don’t have roasted.