Roasted Artichoke & Garlic Hummus

I am getting my days all confused this week, just checked my calendar and it’s Wednesday, so Happy Wednesday to you! We are freezing here in Northern VA, as is nearly everyone up and down the East Coast, so I feel like I should be sharing a soup recipe with you, but you will have to settle for some hummus!

It is a roasted hummus, so it gives you an excuse to turn your oven on and warm up the kitchen πŸ™‚ I love to make dips and spreads, but for a long while I have been opting to buy things like hummus rather than whip it up on my own. I really do prefer the homemade stuff, plus you get to put in whatever you want! I decided on artichokes and garlic for this hummus! I love them both, in my opinion you can never have enough garlic πŸ™‚ This was the first time I have also roasted the chick peas. Roasting them definitely makes for a drier, thicker hummus, but the complex roasted flavor is unbeatable and makes the hummus feel more wintery! 


Toss with olive oil, sea salt and pepper and roast at 400 degrees for 30 minutes.



Add the roasted veggies to your food processor and grind slowly adding olive oil until desired consistency is reached. 



Season with lime juice and fresh rosemary if desired.



Enjoy as a dip with veggies, pita or whatever you like! 



Or add a dollop to your favorite salad! 


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Roasted Artichoke & Garlic Hummus

  • Author: Chocolate Covered Cheetah


  • 4 cups chick peas, drained and dried
  • 1 can quartered artichokes, dried and dried
  • 4 large garlic cloves
  • 1/2 tbs sea salt
  • 1 tsp black pepper
  • 2 tbs + 1/2 cup olive oil (more or less depending on desired consistency)
  • Juice of 1/2 lime (if desired)
  • 1 sprig fresh rosemary (if desired)


  1. Preheat oven to 400 degrees
  2. Drain the chick peas and artichokes and pat dry with a paper towel
  3. Toss the chick peas, artichokes and garlic cloves in 2 tbs of olive oil, sea salt and pepper
  4. On a large baking sheet spread out chick peas, artichokes and garlic cloves
  5. Bake for 30 minutes, tossing once at 15 minutes
  6. Allow to cool completely
  7. Add cooled, roasted vegetables to food processor
  8. Grind while slowly adding olive oil until desired consistency is reached
  9. Add lime juice and rosemary, (if desired) grind until combined
  10. Serve or store in the refrigerator in an air tight container up to 7 days




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