Hummus is my go-to snack in the afternoon when I'm feeling a little peckish. It's filling and wholesome (especially when I dunk crudité in it instead of chips!), and it doesn't ruin my appetite for dinner. But eating the same ol' hummus day in and day out can get boring quickly, which is why I like to switch it up now and then. This lemon-artichoke hummus fits the bill perfectly — it doesn't stray too far from a classic hummus recipe, but it has a few upgrades that really elevate it.
This recipe starts out like any other hummus recipe — with garlic, tahini, cooked garbanzo beans, and salt — but then it starts to get a bit more interesting. Along with the traditional lemon juice, this hummus calls for the zest of two large lemons. That zest imparts a bright, vibrant flavor that you can't get from juice alone. You also blitz in some (drained and rinsed) artichoke hearts, which add great texture to the dip.
Since this hummus has a bit of spring flair to it, it would be lovely paired with some radishes, endive leaves, and snap peas for dipping. (Some crackers or pita chips would also be delicious!)
The best part is that this hummus will keep for about a week in the fridge — if you can make it last that long, that is — so you can make a batch on a free evening and have it ready to go for snacking all week.
→ Get the Recipe: Lemon Artichoke Hummus from The Bojon Gourmet