White Bean & Chickpea Hummus with Heirloom Tomatoes and Artichokes Light, fresh, and packed with flavor. Creamy hummus topped with crisp tomatoes and artichokes makes the perfect snack or appetizer.
What you need
Method

  • In a food processor, blitz the rinsed beans and chickpeas (add a little liquid from the cans, but not too much), lemon juice, garlic, tahini, olive oil and salt until smooth.
  • Slice the tomatoes and chop the artichokes. Toss with olive oil, salt, and parsley.
  • Top the hummus with the tomato and artichoke garnish and enjoy!
  • Store the hummus in an airtight container in the fridge for up to 1 week.

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