Garlic & Artichoke Hummus {AIP}

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  • 14 oz / 396 g quartered artichokes in brine OR 8.5 oz / 140 g thawed, drained frozen artichoke hearts (see notes)
  • 1 clove garlic
  • 1/4 cup / 60 ml olive or avocado oil
  • 2 tbsp / 30 ml fresh lemon juice


  1. DRAIN: Carefully drain the artichoke quarters, 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.
  2. 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.
  3. BLEND: Add the avocado oil and lemon juice, then process until the hummus is thoroughly combined and creamy. This is a perfect dip, drizzled with extra virgin olive oil just before serving!


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.