Spicy artichoke and chilli houmous

    10 min

    Artichokes and chickpeas are blended with hemp seeds and basil in this fresh-tasting houmous which gets a bit of a kick from pickled jalapeno slices.

    1 person made this

    Serves: 8 

    • 1 (400g) tin chickpeas, drained
    • 350g artichoke hearts, drained
    • 100g Greek yoghurt
    • 20g fresh basil
    • 80g pickled jalapeno pepper slices
    • 4 tablespoons olive oil
    • 1 lemon, juiced
    • 2 tablespoons hemp seeds or sesame seeds
    • 2 cloves garlic
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cayenne pepper
    • 1/2 teaspoon curry powder

    Prep:10min  ›  Ready in:10min 

    1. Combine chickpeas, artichoke hearts, Greek yoghurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper and curry powder in a food processor; blend until smooth.

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    Reviews in English (1)


    Very good! I wasn't sure, so I used marinated artichokes, which worked well in this. I was afraid that there was gonna be too much going on here, but all the flavors went together nicely. This does have a nice kick to it, and I reduced the cayenne a bit, so just keep that in mind. I would make this again! Thanks for sharing.  -  15 Sep 2017  (Review from Allrecipes US | Canada)

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