Bean and Artichoke Hummus recipe

Preparation Time: 20 minutes | Cooking Time: 5 minutes

An unusual twist on a classic hummus recipe, this hummus is made with cannellini beans, basil, cumin, tahini and artichoke hearts. Perfect for pairing with veggie sticks or crisp crackers.


  • 2 x 400g tins cannellini beans, drained
  • 1 x 400g tin artichoke hearts, drained
  • 3 garlic cloves
  • Small handful freshly chopped basil
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. tahini paste
  • 1/2 tsp salt
  • 1/2 tsp. ground cumin (optional)
  • Black pepper


  1. Place garlic cloves onto a square of foil. Add a little oil and salt and pepper, form the foil into a packet by scrunching the corners together and place into a 200C oven. Cook for 5 minutes.

  2. Chop the artichoke hearts and chop the garlic cloves. Place the cannellini beans, artichoke hearts, garlic cloves, basil, lemon juice, tahini paste, salt and cumin into a blender. Whiz until smooth, then while the machine is still running add the olive oil. Taste the hummus, and add more lemon or oil to taste.

To serve, sprinkle the hummus with some freshly chopped basil and a little ground cumin. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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