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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