Layered Artichoke and Lemon Hummus
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This Artichoke and Lemon Hummus recipe has two layers. The bottom layer is artichoke hummus and the top layer is a lemon, garlic, almond and olive oil smear. You scoop your hummus into a serving bowl and then smear the top of it with the lemon dressing and garnish with a few glugs of olive oil, some dill, a handful of sliced almonds and some crushed red chili flakes. The result is a healthy, bright, flavorful and guilt-free dip.
How to Make an Extremely Smooth Hummus
There are three tricks I use to make extra smooth hummus:- Remove the peels --I start with a 14-ounce can of garbanzo beans, also called chickpeas. Drain the garbanzos in a colander and rinse. Next, I reach into the colander with both hands and rub the beans between my hands. The skins will peel off, leaving just the bean. Discard the peels and repeat as many times as you have patience for. I have studiously removed virtually all the peels using this method. But it is tiresome, so don't feel like you have to remove all the peels. Steps two and three will take care of any of the remaining peels. There is an argument that you can skip step one entirely and just focus on steps two and three.
- Cook the garbanzos with a touch of baking soda -- Put the garbanzos in a pot, cover with water and add 1/2 t baking soda. Bring to a boil, reduce the heat to a simmer and cook for 15 - 20 minutes. This process softens and dissolves the peels. Drain the cooked beans and they are ready to be used to make your hummus.
- Run your food processor for a good 5 minutes -- once you add all your ingredients for the hummus in the food processor, let it run for a full 5 minutes.
The Lemon Smear
This artichoke and lemon hummus starts with a bottom layer of artichoke hummus and a top layer of a lemon smear. The lemon smear is made from a whole lemon, garlic, almonds and olive oil. It provides a bright burst of lemon flavor. The smear is based on a recipe published in Bon Appetit by Sheela Prakash from her Salad Seasons cookbook. I use more olive oil and almonds than the original recipe and make the entire recipe in a food processor so that it is more of an emulsion than a dressing. You can also use this lemon smear as a dressing for salad, roasted veggies or even pasta. Adjust the amount of olive oil you use to create the consistency you want.How to Make the Lemon Smear
Trim the ends of your lemon, quarter it and remove visible seeds with the point of your knife.
Whirl until the lemon is finely minced.
Add all the remaining ingredients except for the olive oil and whirl again. Slowly add the olive oil while continuing to run the food processor. Voila! Your lemon smear is done.
Why Eat Hummus?
Aside from the fact that good hummus is delicious, we now know the people in the Blue Zones, who live long, functional and healthy lives all eat beans daily. This includes people from Okinawa, Costa Rica and the Mediterranean. As I am very interested in extending my functional life I have been looking for more ways to add beans to my diet. Hummus is a tasty, fun and flexible way to bump up your bean quotient. More points if you eat your hummus with fresh crudités, instead of pita or crackers. This Layered Artichoke and Lemon Hummus is just the thing to get you into a hummus habit.
Looking for more hummus recipes? Try my Sweet Potato Hummus.
PrintLayered Artichoke and Lemon Hummus
A bright and healthy layered hummus dish that is wonderful served with crudités, pita, crackers or tortilla chips.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 - 8 servings 1x
- Category: Appetizer
- Cuisine: New American
Ingredients
Scale
For the hummus:
- 1 14-ounce can garbanzo beans, drained and rinsed
- 1/2 t baking soda
- 1 clove garlic, peeled
- 1 14-ounce can artichoke hearts, drained
- 1/4 c tahini
- 1 t dried dill, or 2 t fresh
- Zest of one lemon
- 2 T fresh lemon juice, or more to taste
- Kosher salt and freshly ground pepper to taste
- 1/2 cup good extra virgin olive oil
For the lemon smear:
- 1 lemon
- 1/4 cup slivered almonds
- 1 clove garlic
- 1 t honey
- 1/2 t kosher salt, preferably Crystal Diamond
- Freshly ground pepper
- 6 T good extra virgin olive oil
Garnish:
- A drizzle of olive oil
- A handful of slivered almonds
- Chopped dill
- Red pepper flakes
Instructions
For the hummus:
- Put the drained garbanzo beans in a pot, cover with water, add baking soda and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 – 20 minutes. Remove from heat and drain. Set aside.
- Put the garlic clove in a food processor and whirl until finally minced. Add garbanzo beans, artichoke hearts, tahini, dill, lemon zest, lemon juice, salt and pepper and whirl until well combined, 1 – 2 minutes.
- Slowly add olive oil and continue whirling for another 3 minutes. Add up to 1/4 cup of cold water to achieve your desired consistency and continue whirling until smooth and well combined. Spoon the hummus into your serving container and set aside.
For the lemon smear:
- Trim the ends of the lemon and cut into quarters, removing any visible seeds with the point of your knife. Put the lemon in your food processor and whirl on high until the lemon is completely broken up and almost liquified. It will have small chunks.
- Add slivered almonds, 1 clove of garlic, honey, kosher salt and pepper. Whirl again until everything is well incorporated. With the motor running, slowly add in olive oil, continuing to whirl until everything is smooth and creamy. Taste and adjust seasonings.
- Smooth a layer of the lemon smear over the hummus. Drizzle with more olive oil and a sprinkling of almonds, dill and crushed red pepper flakes. Serve with crudités, pita or crackers.
Notes
The hummus will thicken up in the fridge so I like to start with a more liquid consistency.
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