• Two 14-ounce cans chickpeas
  • One 14-ounce can artichoke hearts, drained
  • ¼ cup tahini
  • ¼ cup Fresh Harvest olive oil (Milanese Gremolata or a mild/medium extra virgin)
  • 2 tablespoons lemon juice
  • 3-4 garlic cloves
  • 1 teaspoon sea salt01
  • ½ teaspoon cumin
  • 1/4 teaspoon red pepper flakes 
  • 1 tablespoon chopped parsley, for garnish



  1. Combine garlic gloves and lemon juice in food processor until minced. 
  2. Add chickpeas, artichokes, tahini, olive oil, salt, cumin and red pepper flakes and process until smooth and puree. 
  3. Taste for seasoning and add as needed. If hummus is not creamy, add more olive oil. 
  4. Transfer to a serving bowl and garnish  with olive oil and fresh parsley. Serve alongside crudités, pita chips or sliced naan. 

Premium and Real Olive Oil and Balsamic

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