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!
Why this recipe works
- This paleo pesto hummus is made with artichoke hearts so it’s packed with veggies and flavor! Pairs perfectly with veggies, spread on a sandwich or pizza or even on pasta (or zoodles).
- Fresh basil and lemon juice create a bright flavor in this 6 ingredient hummus! Thick and creamy this hummus is a great dairy free alternative to traditional pesto as well.
- Hummus is great party food too! Serve with your favorite chips, cut veggies for the perfect appetizer or party snack!
- This veggie based hummus is naturally vegan, gluten free, dairy free, Whole30 and paleo friendly! Lower in carbs than traditional hummus this is a great alternative from traditional hummus.
- Serve as a dipping sauce to sweet potato tots, broccoli tots or on top of air fryer salmon.
Ingredients
- Artichoke Hearts
- Fresh basil
- Lemon juice
- Olive oil
- Hemp Hearts
- Garlic Powder
- Salt
How to make artichoke pesto hummus
- Drain the artichoke hearts and rinse them with fresh water.
- Add the artichoke hearts to a food processor along with the fresh basil and lemon juice. Blend on high.
- Add the rest of the ingredients and process on high, scrape down the sides as needed.
- Depending on the consistency, add 1-2 tbsp. of water as needed.
- Store in an airtight container for up to 4-5 days.
What you will need to make this recipe
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
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.
Substitutions
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.
If you love this recipe, you should try
Paleo Artichoke Pesto Hummus
Guided Recipe Video
Ingredients
- 1 14 oz. can artichokes in water - drained well
- 1 container organic fresh basil - 2 oz. container
- 1 lemon - juiced (seeds removed)
- 1 tsp. garlic powder
- 2 tsp. olive oil
- 3 tbsp. hemp hearts
- 1 tsp. sea 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
Recipe Notes
- Walnuts
- Almonds
- Pine Nuts
- Pistachios
- Sunflower Seeds
- Pumpkin Seeds
How big the can of artichokes should be used in this recipe? 12 oz?
Also, how big is ‘1 container organic basil’? Thanks!
Hey Anna, so sorry the ingredients weren’t more clearly labeled. I updated the recipe to reflect the measurements. You will need a 14 oz. can of artichoke hearts and at least 2 oz of fresh basil (at least 1/2 cup). You can always use more basil if you love a very basil forward pesto. Hope that helps and thank you for asking the question.
This is really good. I’m a big hummus fan but the carbs are too high for me. I like the tart flavor and it’s great with fresh veggies. I especially like it with cherry tomatoes. Basil and tomatoes, yum!
So many of my favorite words and foods all in one place. And you know how I feel about hummus ;D
Yum! I think I need to make this and then spread it on everything!