This dip is light, lemony, and easy to make. Artichokes are excellent for you. They are high in antioxidants and are a rich source of vitamins, fiber, and minerals. Marinated artichokes have a rich flavor which makes them great for dips, casseroles, salads, or appetizers.

Artichoke, Chickpea and Lemon Dip [Vegan, Gluten-Free]

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Cooking Time



  • 1-2 garlic buds, pressed
  • 3 tablespoons tahini paste
  • 14 ounces jar of chickpeas, strained and rinsed well (makes 1 1/2 cups strained chickpeas)
  • 14 ounces jar of artichoke hearts, strained and rinsed well (makes 1 1/2 cups strained artichoke hearts)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon peel, finely grated
  • 1/4 cup water
  • 1/4 teaspoon powdered cumin
  • 1 teaspoon sumac
  • A dash of pink salt, to taste
  • A fine drizzle of olive oil on top of serving portion (optional)


  1. Put all ingredients in a food processor and process until creamy.
  2. Transfer to a serving bowl or platter, drizzle a little olive oil on top, and garnish or serve plain.
  3. Serve with crisps, pita bread slices, and/or raw vegetables. Store in a covered container in fridge.


For this recipe, whether you choose artichokes in water or olive oil, strain them and rinse them out well under running water.

Nutritional Information

Per Serving: Calories: 118 | Carbs: 11 g | Fat: 7 g | Protein: 7 g | Sodium: 258 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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