Garlic & Artichoke Hummus

4 ingredient Garlic & Artichoke Hummus from #aip #paleo #glutenfree #autoimmunepaleo

I’m not going to embarrass myself again with telling you just how much of my pre-Paleo, vegetarian diet was made up of hummus. It was a lot. I mean, I pretty much had a bodily composition of approximately 64% legumes. If there’s a Paleo version of hummus, I’ve made it. Cashew hummus? Yup. Zucchini hummus? Check. Roasted red pepper hummus? Uh-huh. Things got a little more difficult when I adopted the Autoimmune Protocol, though. No more tahini – oh, noes! That’s why I came up with this Garlic & Artichoke Hummus. It has all the delicious creaminess that I love about hummus, which you wouldn’t expect, and a lovely delicate flavor from the artichokes.

This artichoke hummus is super simple to whip up, since it only has four ingredients. The only trick is to make sure that you really carefully drain the artichokes. Squeeze as much water from them as you can to get the silkiest, smoothly dippable hummus. Pretty sure dippable is a word that should be used more often, despite my phone’s reticence. I like the freshness of the raw garlic in this recipe, but if you’re looking for a mellower garlic kick, try whipping up your artichoke hummus with a pinch or two of garlic powder, instead. You shouldn’t need any salt, since the brined artichokes will take care of that.

When it comes to serving as a delicious vegetable dip, I like to plate up my Garlic & Artichoke Hummus the traditional way, whipped into swirls with the back of a spoon and drizzled with plenty of extra olive oil. For a nice twist on flavors, I sometimes like to use a basil infused olive oil for a more Mediterranean feel, or some lemon infused olive oil for an even lighter, fresher taste.

4 ingredient Garlic & Artichoke Hummus from #aip #paleo #glutenfree #autoimmunepaleo

A side note: watch out for labels on olive oils that have flavors. Make sure that there aren’t any surprise “natural flavors” in there. As a general rule, if something says “basil flavor”, it’s usually a flavor derived from basil, but “basil flavored” is a red flag. Regardless – flip that sucker over and check that label!

Don’t forget to think beyond the dip! You can use this artichoke hummus as a great addition to salad, a lovely accompaniment for grilled chicken or even a tasty burger topping. When I get to the last small amount left in a batch, I’ll thin it down with extra olive or avocado oil and a little more lemon juice to make a nice creamy dressing. I’m sure you can come up with some even better ideas: if you do, let me know in the comments below!


Garlic & Artichoke Hummus {AIP}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A fun spin on the beanless hummus repertoire, this artichoke hummus is a little different, but exceedingly delicious.




DRAIN: Carefully drain the artichoke hearts, pressing down on them firmly to get rid of as much liquid as possible – this will stop the hummus from being watery instead of creamy. Smash the garlic clove with the back of a knife and peel off & discard the skin.

CHOP: Add the drained artichoke hearts and peeled garlic to a mini food processor or similar and pulse until they are roughly chopped. Scrape down the sides.

BLEND: Add the avocado oil and lemon juice, then process until the hummus is thoroughly combined and creamy. This is a perfect dip as is, but you can drizzle it with a little extra virgin olive oil just before serving if you like.


If you want to purchase artichoke hearts without corn derived citric acid as a preservative, Trader Joe’s has bags of citric acid free frozen artichoke hearts. You will want to swap in about 8.5 oz / 140 g thawed, drained frozen artichoke hearts in place of the canned variety.

Choose a neutral tasting oil that won’t overpower the flavor of the artichokes. A light olive oil would be great, whereas an extra virgin olive oil would be too strong a flavor profile.

If you like this post, click here to Pin it!

4 ingredient Garlic & Artichoke Hummus from #aip #paleo #glutenfree #autoimmunepaleo


      1. I’m afraid I’ve no idea since I don’t track macros. Your best bet would be popping the ingredients into an online nutrition calculator 🙂

        1. Fantastic!! I have made this several times and it’s always delicious! I took it to my birthday gathering with AIP Pita chips( and they went over better than the regular hummus and chips I picked up at the store. Everyone love the hummus! Thanks for all that you do, because I am not a kitchen kinda girl.

    1. Right, this recipe uses artichokes in brine because it’s easier to give consistent directions for the amount of oil to add. You could experiment with using marinated artichokes, but the flavor would be different, depending on the marinade and you would probably need to use much less oil.

      1. thank you going to a vegan cheese making etc night and wanted to bring something appropriate being a meat eater still lol

    1. Seeds (and seed derived spices) aren’t allowed on the AIP because of their content of phytates, which means tahini is out, I’m afraid!

  1. Thanks for this.

    When I went totally Paleo, giving up chickpeas almost felt like a bereavement!

    I mostly used them in curries, as well as hummus.

    That’s hummus sorted, now for the curries… 🙂

    1. I don’t see why not, but you will need to thaw / drain them carefully and possibly adjust the amount of oil 🙂

  2. Thanks for this recipe which was brilliantly simple and insanely quick to whip together! This dip is really tasty and I was surprised at how similar the texture was to hummus! Good Cheers!

  3. Ok, just tried this. Have to admit, the first taste was kind of like “hmm…not really hummus”, but then the next few bites were SO addictive, and now I swear I’m eating some kind of hummus. haha How weird! This is really delicious. I used avocado oil this time, but I think I’ll try it with some yummy EVOO I have, because I think that might pair better with the artichokes. Thanks so much for this recipe!!

    1. Hahaha, I hear you! It’s the texture that makes it, I think. Olive oil would work just fine, too!

  4. Hi I can’t get canned artichokes where I live – would this be able to work with 1 fresh artichoke?

    1. No, that really wouldn’t work. The canned artichokes are not whole artichokes: they’re artichoke hearts that have been brined. I don’t see how you could replace those brined artichoke hearts with fresh artichokes, sorry!

  5. This was so simple and absolutely delicious! I tossed in a Hatch Chili since they’re in season which gave it a great kick. When they’re not available, I’ll toss in a seeded jalapeno. I ate this as a dip yesterday, then scooped the yolk out of a hard boiled egg and filled them with this yummy concoction. Thanks for the idea!!

  6. This recipe came totally to my rescue with a batch of failed (non-AIP) Mayo! I make Mayo all the time but for the first it would not emulsify. I was planning to make the Artichoke Hummus anyway and had the big jar of brined chokes from Costco just waiting in my fridge!
    Happily it turned out beautifully – it is so much like regular Hummus – better actually (of course mine is not exactly like yours because of the egg, spices and extra oil).
    So grateful for your website and recipes (my copy of Nourish just arrived this week!) – we have been Paleo/Primal for 2 years and starting a Whole 30 today, but have been researching AIP as my youngest son was just diagnosed with Psoriatic Arthritis 🙁

    1. That sounds really good, like a cross between an artichoke mayo and a creamy hummus 🙂

      Thank you so much for your kind words about the site, I’m glad to be able to help where I can! I have heard of people getting great results on the AIP to help manage their arthritis, but I know the AIP can be a steep learning curve at first. Eileen from Phoenix Helix (she actually has RA) has written a cool and concise book that sets everything you need to know about the AIP out in a really easy to read way, which I totally recommend. It’s called A Simple Guide to the Paleo Autoimmune Protocol if you’re interested in checking it out. Best of luck to you and your family!

  7. I added roasted garlic and kalamata olives. SO GOOD. Thank you so much for this, I am ordering your cookbook on Amazon right now.

    1. That sounds so good, Cayla. I’ll often add olives, but hadn’t thought to add roasted garlic! Hope you enjoy the book — thanks so much for your support! 🙂

  8. Thank you for this! Thank you really for everything here on your lovely site. I made your artichoke hummus tonight & no surprise it was amazing (: I would never have thought to do artichokes haha. I used marinated and quartered instead of brined. I drained the jar and put all the artichokes in some paper towels to squeeze out any remaining oils. Came out awesome!

    1. They didn’t used to! And I’ve heard conflicting reports on them recently: some people seem to still be able to find the citric acid free packages, so I’m not quite sure what’s going on there. It’s a total bummer not to be able to find them without the citric acid, since it seems so unnecessary in the first place!

  9. This was so good! To be honest, I tried a small batch first and did not like it very much because the artichokes still had a strong vinegar taste after rinsing. But I have a policy to never say I dislike food until I have tried it at least twice, and two weeks in to AIP, I am craving snack food (even though I really never normally ate snacks) like dips and chips. The second time I made this, I soaked the artichokes in water for a couple of hours to try to get more of the vinegar out. Turned out amazing this time! I especially liked it with plantain chips.

    1. Hey Skip, I totally hear you on the vinegar being overpowering front — it sounds like you were using marinated artichokes rather than artichokes in brine? The brined and frozen varieties I mentioned in the post won’t contain vinegar, so you won’t have to do the soaking step at all that way. Hope that helps!

  10. Why the difference in weight between the frozen and the brined quantities? Won’t that make a huge difference in the balance of the final result?

    And FTR, current stock of Traders Joe’s package of frozen hearts DOES have citric acid.

    1. Because the canned are packaged in the brine and it makes a lot more sense to describe one 14 oz can that you then drain of the liquid than to ask people to guess at how many oz of drained artichokes they might get from a can. Once the brined artichokes are drained, you’ll end up with about the same amount of drained artichokes from the can as you would the frozen artichokes, which contain far less water and are easier to weigh out. And, yes, I’m afraid that is now true about the TJs frozen hearts. Originally, they did not and I’m not really sure why they changed that.

  11. That’s yum. I have also used roast parsnip as a dip ingredient – works really well. Parsnip works as a ‘rice’ too! Also heart of palm is a good dip ingredient. 🙂

    1. Parsnips can do almost anything, I love them! I believe Martine at Eat Heal Thrive also made a version of this that adds parsnips, let me look for it. Yes, here it is. She adds roasted parsnips and whips everything all together 🙂

    1. You can, but be aware that it will come out a little more watery once defrosted. You can either run it through some cheesecloth or reblend it once thawed to help with that 🙂

  12. I have fresh artichxoke harts frozen. Can i use them too? Do I have to boil them first or just to thaw them? It sounds realy yummy, must try!

    1. I’ve been making it with Trader Joe’s frozen artichokes – just defrosting them and then making the hummus. No draining necessary and it comes out great. I use the whole bag (12 oz) and 1 1/2 times the other ingredients – and I make it in a regular food processor because 12 oz is a bit much for my mini and also because the needle-like ends of the artichoke leaves get blended in much better and faster with the more powerful food processor.

  13. I made 2 batches with half brined artichoke quarters and half Hearts of Palm. The first I used your recipe and the 2nd I added several basil leaves. The Hearts of Palm have a similar consistency to artichoke and their mild flavor welcomes lots of creative additions. Yes, there is citric acid in the jar of my hearts of palm, too. I ate it with some Kalamata olives and avocado. Already thinking of other things to add. Thank you for this recipe!

  14. In a pinch today I made this with a can of green olives. A tasty different twist! I desperately needed a dip for some cassava fries 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.