We all have a basic hummous recipe, but this one stands out. The artichoke hearts add a delicious flavour, and lighten the somewhat pasty texture of traditional hummous. Generous lashings of fresh garlic and extra virgin olive oil boosts the taste even more. I’ve been making this same Chickpea Artichoke Hummous recipe for years, for both cooking classes and parties, always with same results: groans of delight and demands for the recipe.

The addition of artichokes to this recipe came, of course, from a moment of desperation. I was making hummous for a potluck, and realized at the last minute that I only had the small can of chickpeas. Looking to add something, anything, so that the hummous wouldn’t be an super-hot-garlic-mess, I saw a can of plain artichoke hearts in my cupboard. Culinary history was made that day, my friends, if I do say so myself. And I do.
As an aside, did you know that artichokes are one of the top ten most nutritious vegetables available to us? Loaded with cancer- and cholesterol-fighting phyto-nutrients and antioxidants, packed with vitamins and minerals, and high in beneficial fiber. Of course, now you want to add them to everything, right? But this hummous will do for now. Just make sure to get the CANS (not jars), since they are only canned in water, not in that odd-tasting marinade.

As we settle into the last months of winter, it’s good to have a recipe that tingles the palates, satisfies the belly, and helps eliminate our late-winter blahs. This one is quick to make, a favourite with the kids (use less garlic for them, if you must), easy to pack, and freezes well for future snacking.