White Bean Hummus with Purple Artichokes

I love how creamy this hummus becomes without requiring much preparation. Canned white beans make it especially convenient, and I can blend the hummus in just a few minutes.

I also enjoy the combination of white beans and artichokes. The beans are mild and creamy, which allows the distinctive flavor of the purple artichokes to stand out.

Another reason I make this recipe is its versatility. I can serve it with warm pita, toasted bread, crackers, or fresh vegetables, or I can spread it inside sandwiches and wraps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the white bean hummus:

• 2 cups cooked cannellini beans or other white beans, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2–4 tablespoons cold water, as needed

For the purple artichokes:

• 4 small purple artichokes
• 1 lemon
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, lightly crushed
• Salt, to taste
• Freshly ground black pepper, to taste

For serving:

• Extra-virgin olive oil
• Chopped fresh parsley
• Toasted sesame seeds, optional
• Red pepper flakes, optional
• Warm pita, toasted bread, crackers, or fresh vegetables

Directions

1. I start by preparing a bowl of cold water with the juice of half a lemon. I keep this nearby while trimming the artichokes because the cut surfaces can discolor quickly.
2. I remove the tough outer leaves from each purple artichoke until I reach the more tender leaves. I trim the stem, peel away its tough exterior, and cut off the upper portion of the artichoke.
3. I cut the prepared artichokes in half. If they have developed a fibrous choke in the center, I scoop it out with a small spoon. I immediately place each prepared artichoke in the lemon water.
4. I bring a saucepan of lightly salted water to a simmer. I add the artichokes and cook them for approximately 15–25 minutes, depending on their size, until the hearts and stems are tender when pierced with a knife.
5. I drain the artichokes thoroughly. I heat 1 tablespoon of olive oil in a skillet over medium heat and add the crushed garlic.
6. I place the cooked artichokes cut-side down in the skillet. I cook them for a few minutes until lightly golden, then season them with salt, black pepper, and a squeeze of fresh lemon juice. I remove them from the heat.
7. To make the hummus, I add the white beans, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
8. I blend until the mixture starts becoming smooth. I add cold water 1 tablespoon at a time while continuing to blend until I reach a creamy, light consistency.
9. I taste my white bean hummus and adjust the salt, lemon juice, garlic, or tahini as needed.
10. I spread the hummus over a shallow serving plate, creating swirls with the back of a spoon. I arrange the cooked purple artichokes over or alongside the hummus.
11. I finish the dish with a generous drizzle of extra-virgin olive oil and some chopped parsley. When I want additional texture or heat, I sprinkle toasted sesame seeds or red pepper flakes over the top.
12. I serve the hummus immediately with pita, toasted bread, crackers, or crunchy vegetables.

Servings and Timing

I get approximately 4–6 appetizer servings from this recipe.

• Prep time: 20 minutes
• Cook time: 20–25 minutes
• Total time: 40–45 minutes
• Servings: 4–6

The exact cooking time can vary because smaller, younger artichokes usually become tender more quickly than larger ones.

Variations

For an extra-creamy hummus, I blend the white beans for longer and gradually add a little more cold water or olive oil. I find that adding the liquid slowly makes it easier to control the final texture.

When I want a more pronounced artichoke flavor throughout the dip, I blend one cooked artichoke heart directly into the white bean hummus and reserve the remaining artichokes for serving on top.

For an herb-forward version, I add fresh basil, parsley, or rosemary to the food processor. I particularly like rosemary with white beans because its earthy flavor complements them nicely.

I can make the hummus spicier by adding red pepper flakes, cayenne pepper, or a little chili oil. When I prefer a smoky flavor, I add a small amount of smoked paprika.

If fresh purple artichokes aren’t available, I can serve the white bean hummus with regular green artichokes. For an especially convenient version, I use well-drained jarred or canned artichoke hearts and lightly brown them in a skillet before serving.

Storage/Reheating

I store leftover white bean hummus in an airtight container in the refrigerator for up to 4 days. I like to drizzle a thin layer of olive oil over the surface before covering it to help protect its texture and freshness.

I store the cooked purple artichokes separately in an airtight container in the refrigerator for up to 3–4 days. Keeping the components separate makes it easier for me to assemble fresh portions whenever I want them.

I normally serve the hummus chilled or let it sit at room temperature briefly before serving. If it becomes thicker in the refrigerator, I stir in a teaspoon or two of cold water or olive oil until it becomes creamy again.

For the artichokes, I reheat them gently in a skillet with a small amount of olive oil. I can also serve them at room temperature, which works especially well when I am serving this recipe as part of an appetizer spread.

FAQs

What are purple artichokes?

Purple artichokes are varieties of artichoke with leaves that display purple or violet coloring. I prepare them much like green artichokes by removing the tougher exterior portions and cooking the tender heart and stem.

Can I make white bean hummus without tahini?

Yes. When I don’t have tahini, I simply leave it out and add a little more olive oil or cold water to achieve the consistency I want. The flavor is different from traditional hummus, but the white beans still produce a creamy dip.

Which white beans work best for this hummus?

I usually choose cannellini beans because they have a soft, creamy texture and mild flavor. Great Northern beans or navy beans can also work when that is what I have available.

How do I stop fresh artichokes from turning brown?

I place the trimmed artichokes in lemon water as soon as I prepare them. The acidic lemon water helps slow the discoloration that occurs after the cut surfaces are exposed to air.

What can I serve with White Bean Hummus with Purple Artichokes?

I serve it with warm pita bread, toasted baguette slices, crackers, cucumber, carrots, radishes, or bell pepper strips. I can also include it on a larger Mediterranean-inspired platter with olives, roasted vegetables, tomatoes, and fresh herbs.

Conclusion

White Bean Hummus with Purple Artichokes turns simple ingredients into an appetizer that feels colorful and special. I love the contrast between the smooth, lemony white bean hummus and the tender, earthy artichokes, especially when everything is finished with good olive oil and fresh herbs.

White Bean Hummus with Purple Artichokes

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White Bean Hummus with Purple Artichokes combines creamy cannellini beans, tahini, lemon, garlic, and olive oil with tender, lightly browned purple artichokes. It is a fresh Mediterranean-inspired appetizer perfect with pita, toasted bread, crackers, or vegetables.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes
• Yield: 4–6 servings
• Category: Appetizer
• Method: Blending and Stovetop
• Cuisine: Mediterranean-Inspired
• Diet: Vegan

Ingredients

• 2 cups cooked cannellini beans or other white beans, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2–4 tablespoons cold water, as needed
• 4 small purple artichokes
• 1 lemon
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, lightly crushed
• Salt, to taste
• Freshly ground black pepper, to taste
• Extra-virgin olive oil, for serving
• Chopped fresh parsley, for serving
• Toasted sesame seeds, optional
• Red pepper flakes, optional
• Warm pita, toasted bread, crackers, or fresh vegetables, for serving

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Instructions

1. Prepare a bowl of cold water with the juice of half a lemon and keep it nearby while trimming the artichokes to prevent discoloration.
2. Remove the tough outer leaves from each purple artichoke until the tender leaves are exposed. Trim the stems, peel away their tough exterior, and cut off the upper portion of each artichoke.
3. Cut the prepared artichokes in half. If a fibrous choke is present, scoop it out with a small spoon. Immediately place the artichokes in the lemon water.
4. Bring a saucepan of lightly salted water to a simmer. Add the artichokes and cook for approximately 15–25 minutes, depending on their size, until the hearts and stems are tender when pierced with a knife.
5. Drain the artichokes thoroughly. Heat 1 tablespoon olive oil in a skillet over medium heat and add the crushed garlic.
6. Place the cooked artichokes cut-side down in the skillet and cook for a few minutes until lightly golden. Season with salt, black pepper, and a squeeze of fresh lemon juice, then remove from the heat.
7. Add the white beans, tahini, 3 tablespoons olive oil, lemon juice, garlic, cumin, salt, and black pepper to a food processor.
8. Blend until the mixture begins to become smooth. Add cold water 1 tablespoon at a time while blending until the hummus is light and creamy.
9. Taste and adjust the salt, lemon juice, garlic, or tahini as desired.
10. Spread the hummus over a shallow serving plate and create swirls with the back of a spoon. Arrange the cooked purple artichokes over or alongside the hummus.
11. Drizzle with extra-virgin olive oil and garnish with chopped parsley. Add toasted sesame seeds or red pepper flakes if desired.
12. Serve immediately with warm pita, toasted bread, crackers, or fresh vegetables.

Notes

• For extra-creamy hummus, blend for longer and gradually add additional cold water or olive oil until the desired consistency is reached.
• For more artichoke flavor, blend one cooked artichoke heart into the hummus and reserve the remaining artichokes for serving.
• Fresh basil, parsley, or rosemary can be blended into the hummus for an herb-forward variation.
• Add red pepper flakes, cayenne, or chili oil for heat, or smoked paprika for a smoky flavor.
• Regular green artichokes can replace purple artichokes. Well-drained canned or jarred artichoke hearts can also be lightly browned and used for serving.
• Store the hummus in an airtight container in the refrigerator for up to 4 days. A thin layer of olive oil over the surface can help maintain its texture.
• Store cooked artichokes separately in an airtight container in the refrigerator for up to 3–4 days.
• If refrigerated hummus becomes too thick, stir in a small amount of cold water or olive oil before serving.
• Reheat the artichokes gently in a skillet with a little olive oil or serve them at room temperature.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 285 kcal
• Sugar: 2 g
• Sodium: 330 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 14.5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 0 mg