White Bean & Artichoke Hummus

Guest post by Joey Bruno of ThriveCuisine.com.

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This white bean and artichoke hummus is perfect for a quick weekday lunch, snack, or as a crowd-pleasing appetizer and takes only a few minutes to prepare.

It is great for…

  • Spreading on bread or pita
  • Dipping celery, carrot sticks, or other veggies
  • Using on a sandwich as a more nutrient-dense alternative to mayo.

I often double or triple this recipe to prep for a few days. If you are making multiple batches I would suggest using a blender or food processor. Both countertop and handheld blenders work great. You can see my reviews and recommendations for countertop blenders here and handheld blenders here. For a single batch, you can use a potato masher or fork and leave extra chunks if you would like.

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1 16 oz can white beans (Cannellini or great northern), drained and rinsed
Juice from ½ of a lemon
1 clove of garlic (roasted if you'd like)
1 16 oz can of artichoke hearts, drained
1 Tbsp tahini (optional)
1 Tbsp nutritional yeast (optional)*
Salt and pepper to taste

*Note: Nutritional yeast is often used as a vegan alternative to cheese and is a good source of vitamin B12 (good for energy and brain function!). You can often substitute nutritional yeast with parmesan cheese.



  1. Combine all ingredients except artichoke hearts in a blender or food processor.
  2. Blend until smooth, leaving some chunks for texture if you would like.
  3. Add the artichoke hearts and pulse just a few times. This will ensure that they have some texture and won’t get liquified.

*Note: If you’re using a hand blender or potato masher, simply add all the ingredients to a medium sized mixing bowl and mash to your desired consistency. It will take a bit more elbow grease and will be less smooth than your typical hummus but is just as delicious.


About the guest blogger:

Joey has a passion for making healthy and simple plant-based meals taste good. He also has an obsession with dips, smoothie bowls, and "nice cream". In his free time, he likes writing for ThriveCuisine.com, playing hockey, and practicing martial arts.