lemony chilli & artichoke heart hummus

We always keep our cupboards stocked up with tin upon tin of foodstuffs. Chickpeas, pinto beans, lentil soup, artichoke hearts, chopped tomatoes… You name it, and I’ll bet it’s lurking around somewhere in the dark depths of our kitchen storage.

The other night I fancied a light, picky dinner. Meze style. I reached for the chickpeas and artichoke hearts, and throwing them into my blender with a few other everyday ingredients resulted in a quick, gorgeously smooth hummus; served with bell pepper, pita bread, and homemade potato wedges. Yum.

The store bought kind just isn’t comparable to homemade. I spread it on wholewheat toast and top it with sundried tomatoes, dollop it on poached eggs for breakfast, use it as a sandwich spread, dip freshly-cut veggies and pita bread  into it, toss it with pasta… Really, the possibilities are endless.


  • 1 tin chickpeas, drained
  • 1 tin artichoke hearts, drained
  • Zest and juice of 1 lemon
  • 2 tsp hot chilli flakes
  • 2 tbsp olive oil
  • 2 cloves garlic
  • Salt and pepper

Simply blend all ingredients in your food processor until you reach your desired consistency. I like mine super smooth and creamy, but chunky hummus is tasty too. Go wild.


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