Lemon Artichoke Hummus & Veggie Platter



Prep Mins


Total Mins



  • 1 cup canned chickpeas, drained and rinsed
  • ½ cup water-packed artichoke hearts, drained
  • 1 Tbsp. tahini
  • 2 Tbsp. extra-virgin olive oil, plus more for serving
  • ¼ cup warm water
  • 2 garlic cloves
  • 1 lemon, juiced
  • ¼ tsp. Kosher salt
  • Fresh dill, for garnish
  • Suggested accompaniments: ONE SWEET® Peppers Seedless, English Cucumber, Sugar Snap Peas, Radishes, Baby Carrots, Crackers



  • In a food processor, combine chickpeas, garlic cloves, tahini, and salt and blend until the chickpeas are broken down and smooth. With the processor running, slowly drizzle in the extra-virgin olive oil and the warm water. Then add in lemon juice followed by the artichoke hearts and pulse a few times, leaving the artichoke hearts in small chunks. Season to taste with salt then remove from the processor and into a serving bowl. Garnish with an additional drizzle of olive oil and dill. Serve with preferred accompaniments. 

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