Paleo Artichoke Pesto Hummus

Bowl filled with pesto artichoke 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!

Course Snack

Cuisine American

Keyword artichoke hummus, paleo hummus, pesto hummus

Prep Time 10

Total Time 10

Servings

Calories 79kcal

Author Samantha Rowland

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

Video

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.

Note: You will need at least 1/2 cup of fresh basil for this recipe. You can use more to make an even more basil forward sauce if you prefer.

Nutrition