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Creamy Artichoke Hummus with Pomegranate and Cilantro

Prep Time:

15 Minutes

Cook Time:

20 Minutes



About the Recipe

Hummus, the perfect dip for veggies and crackers. The perfect spread on toast or pairing for your dinner plate. So healthy for you, so many varieties, so many ways to prepare it and so very easy to make. Once you've tried making your own hummus, you'll never go back to store-bought. Well, maybe not never, but you'll certainly think twice about it.

Before having ever made my own, I always thought that it would be more complicated to make. After all, it used Tahini. Who knew that Tahini was so easy to find at the grocery store. It's usually placed with the other nut butters as Tahini is simply a sesame butter.

Once you've acquired yourself some Tahini, the rest is so simple, you'll ask yourself why you haven't done this before. Not only that, you'll start to dream up all kinds of hummus combinations. This particular one is one of my favorites. Not only is it deliciously creamy. It combines the mild nutty flavor of artichokes with the creamy earthy taste of chickpeas, all brought together with lemon juice and garlic. What really makes this dish so delectable, is the wonderfully playful addition of pomegranate seeds and the fresh citrusy flavor of cilantro. This dish will dazzle all of your senses. Not only does this it look amazing with the bright pop of red and green, your taste buds will keep asking for another bite.

I love making a huge bowl of this and serve with a side of homemade pita or tortilla chips. Just be sure to make enough as once everyone gets going, I guarantee it will disappear quickly.


1 can chickpeas (19 fl oz)

1-2 garlic cloves

1/2 cup Tahini

2 lemons, juiced

1 cup artichoke hearts

1/4 cup Olive oil

1/4 cup aquafabe

1/4 cup water

1 teaspoon cumin

1/2 teaspoon salt


1/2 Pomegranate

1 bunch of cilantro


Drain and rinse chickpeas (reserving some of the chickpea liquid or aquafabe). Juice the lemons. No need to remove the skins of the chickpeas, they will nicely cream together once blended.

Add Tahini and lemon juice to the blender and blend until well combined .

Add in chickpeas, garlic, cumin, salt, olive oil and aquafabe. Note: use one clove of garlic for a more subtle taste. If you like more garlic punch, add in both cloves. Blend until everything is nicely puréed and has a creamy consistency. (I turn the blender off every few seconds to scrape any chunky bits from the sides until everything is well incorporated).

Add in artichoke hearts and water. Blend until smooth. If you find it too thick, you can always add in more water or aquafabe until you reach your desired consistency.

Transfer to a bowl and garnish with pomegranate seeds and cilantro. Don't be shy with the garnish. In my books, the more the better. The pomegranate seeds add a wonderful texture with these surprise tart and sweet, little juicy bursts within the creamy lemon garlic flavors of the hummus. This dish is a perfect dip for homemade pita or tortilla chips or any vegetable on a party crudité platter.

To store, simply transfer to an airtight container and keep in the fridge for up to four days or freeze for up to three months.

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