Hummus with Spring Artichokes and Leeks
Recipe Type: Side, appetizer
Serves: 2-3 cups
Smooth hummus receives a touch of spring from artichokes and leeks. In no time, you can have a delicious appetizer that is perfect for spring.
  • 1½ tbsp olive oil, divided
  • 2 leeks, washed and trimmed
  • 1 15-ounce can artichokes, drained and roughly chopped
  • 1 15-ounce can cannellini "white" beans, drained and rinsed
  • 2 tbsp fresh lemon juice
  • 1½ tbsp tahini
  • 1 garlic clove or more to taste
  • ¼ tsp sea salt or to taste
  • black pepper
Optional Garnishes
  • pine nuts
  • olive oil
  • parsley
  1. Heat ½ tbsp olive oil in a large skillet over medium heat. Cut the leeks in half lengthwise (you might need to rinse them again to release any sand or grit) and thinly slice white and light green parts only. Add the leeks to the skillet and saute for 4-5 minutes. Next, add in the chopped artichokes. Cook for another 7-8 minutes or until the leeks are tender and just beginning to turn golden, stirring occasionally.
  2. While the veggies are cooking, add 1 tablespoon of the olive oil, beans, lemon juice, tahini, garlic, sea salt, and black pepper to a food processor. Pulse a few times and then process until smooth (about 3 to 3½ minutes). Add in the leeks and artichokes. At this point you can either pulse 10-15 times to incorporate and roughly chop the veggies OR process for another 1-2 minutes until smooth (I processed until smooth for the photos).
  3. Adjust seasoning (I add in an additional ? teaspoon sea salt).
  4. Transfer to a bowl, garnish if desired, and serve with fresh veggies, tortilla chips, pita bread, etc.
Recipe by Honest Cooking at