Artichoke Hummus

Vegetarian , Vegan


2 tsp whole coriander

2 tsp fennel seed

2 tsp paprika

1 tsp chilli flakes

½ cup olive oil

1kg artichokes

1 tin chickpeas

Juice of 1 lemon

¼ cup tahini

2 cloves garlic



Flat leaf parsley


Heat a pan on a moderate heat and toast the spices for 1-2 minutes until fragrant. Add to a blender with the olive oil and blend till smooth. Set aside for a couple of hours and then strain through a muslin or cheesecloth and keep the oil for on top of the hummus

Pre heat the oven to 200 degrees

Scrub the artichokes and place in a roasting dish. Drizzle over some olive oil, cover the dish with foil and roast in the oven until the artichokes are soft (approx. 1 hour)

Allow the artichokes to cool slightly before cutting in half and scooping the flesh away from the skins

Put the flesh (discard the skins) into a food processor with a drained and rinsed can of chickpeas. Add the tahini, garlic and juice of the lemon. Process until smooth. Season to taste with salt and pepper

To serve place in a bowl and drizzle over some of the flavoured oil and garnish with some fresh chopped flat leaf parsley



Enjoy with fresh bread or toasted pitas

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