Paleo Artichoke Pesto Hummus

Paleo artichoke hummus is the perfect dipping snack food!

Great for dipping veggies or adding to your favorite sandwich or pizza, this dairy free hummus is lower in carbs and is vegan and Whole30 friendly!

Ingredients

• Artichoke Hearts
• Fresh basil
• Lemon juice
• Olive oil
• Hemp Hearts
• Garlic Powder
• Salt

How to make artichoke pesto hummus

1. Drain the artichoke hearts and rinse them with fresh water.
2. Add the artichoke hearts to a food processor along with the fresh basil and lemon juice. Blend on high.
3. Add the rest of the ingredients and process on high, scrape down the sides as needed.
4. Depending on the consistency, add 1-2 tbsp. of water as needed.
5. Store in an airtight container for up to 4-5 days.

What you will need to make this recipe

• Food processor
• Lemon juicer

How to use hummus?

• As a dip for raw veggies or chips
• As a dip for roasted brussel sprouts or roasted cauliflower
• On pizza instead of tomato sauce and cheese
• On sandwiches or wraps
• In grain bowls or Buddha bowls
• In tuna salad, chicken salad or egg salad
• As a dipping sauce for salmon bites or broccoli tots
• Add flavor to a traditional salad
• On top of grilled chicken, air fryer salmon or grilled shrimp

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Tips on Fresh Basil

Basil adds a ton of flavor to any recipe, but it is quite the temperamental herb! Here are a few tips to ensure you have fresh basil to work with from the store:

Take a minute to inspect the package. Often the basil is already starting to brown and wilt at the store. Avoid these packages, once the basil starts to go bad, the whole package is pretty much done for.

Don’t store the basil with really cold items in your grocery bag. I know this is a strange tip but storing basil with frozen foods will damage the leaves and you will notice that they start to turn black and wilt.

Don’t store basil in the fridge unless you bought it in the refrigerated section at the store.  Basil likes to hang out in about 62-65 degrees (room temperature) and will quickly turn black in the fridge (from getting too cold).

Use your basil within 2 days of buying it to ensure all the leaves stay fresh! This is just my rule of thumb so I wanted to share it.

If you need your basil to last longer, you can instead blend fresh basil in the food processor with some olive oil and freeze it for up to 2 months.

If you need basil later in the week, but one of the living basil plants instead!

TIP: Pesto and hummus last about a week in the fridge but the color starts to fade/go brown after about 3 days.

If you love this recipe, you should try

Creamy Cauliflower Hummus

Chipotle Carrot Dip

Jalapeno Cilantro Hummus

Cilantro Chimichurri Sauce

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Paleo Artichoke Pesto Hummus

Paleo artichoke pesto hummus is a simple healthy recipe that is so easy to make and a great way to get in more veggies! This hummus recipe is great for dipping veggies or chips and is ready in under 5 minutes! Made without chickpeas, this hummus is naturally dairy free, gluten free, paleo and Whole30 friendly!

5 from 3 votes

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Course: Snack

Cuisine: American

Keyword: artichoke hummus, paleo hummus, pesto hummus

Prep Time: 10 mins

Total Time: 10 mins

Servings: 6

Author: Samantha Rowland

Guided Recipe Video

Ingredients

• 1 can artichokes in water - drained well
• 1 container organic basil - stems removed
• 1 lemon - juiced (seeds removed)
• 1 tsp. garlic powder
• 2 tsp. olive oil
• 3 tbsp. hemp hearts
• 1 tsp. salt
• 1-2 tbsp. water as needed

Instructions

• Drain the canned artichokes. Add them in the food processor and process about 1 minute.
• Add the basil and lemon juice and process until smooth. You may need to scrape down the bowl once.
• Add the garlic powder, olive oil, hemp hearts and salt. Process until smooth.
• Add one to two tablespoons of water if needed.
• Store in airtight container up to 1 week in the fridge

Notes

Storage: Store this pesto hummus in an airtight container for up to 1 week. You may notice that after 3 days the bright green color may start to fade. The flavor will still be in tact. 

Artichoke hearts in water: If you cannot find artichoke hearts in water, you can also use frozen artichoke hearts, cooked on a hot skillet. Check out these directions for the easiest lemon artichoke hearts!

If artichokes are not your thing, you can also use hearts of palm.

Hemp hearts: Hemp hearts can be replaced by any nut or seed of your choice including:

• Walnuts
• Almonds
• Pine Nuts
• Pistachios
• Sunflower Seeds
• Pumpkin Seeds

Garlic powder: You can also use fresh garlic (1 clove, finely minced) but like using garlic powder because fresh garlic can often be overpowering.

Lemon Juice: If you don’t have fresh lemon juice, you can also use about 2 tablespoons of white balsamic vinegar or white wine vinegar.

See how I calculate food cost.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

79

Fat

 

5

g

Carbohydrates

 

5

g

Fiber

 

2

g

Sugar

 

1

g

Protein

 

3

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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