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Source of plant protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Artichoke Hummus (30 g) has 57 calories. That works out to 190 calories per 100 g. It contains 5.3 g of carbs, 2.2 g of protein, 3.1 g of fat and 1.7 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
57
KCAL / 30G
Carbs
5.3g
· 2% DV
Protein
2.2g
· 4% DV
Fat
3.1g
· 4% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 15% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 57 kcal | |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0.41 g | 2% |
| Trans fat | 0 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 5.3 g | 2% |
| Fiber | 1.7 g | 6% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 57 kcal |
| 1 tablespoon (small) | 15 g | 29 kcal |
| 3 tablespoon (large) | 45 g | 86 kcal |
| 0.25 cup (quarter) | 60 g | 114 kcal |
| 1 serving (medium) | 75 g | 143 kcal |
| 100 g | 100 g | 190 kcal |
| ½ cup (half) | 120 g | 228 kcal |
| 1 serving (large) | 150 g | 285 kcal |
| 1 cup (whole) | 240 g | 456 kcal |
Calculated from 190 calories per 100 g.
Blend cooked chickpeas with artichoke hearts, tahini, lemon juice, garlic, and olive oil until smooth. Add cold water a little at a time to loosen the mixture, then taste and adjust the lemon, garlic, or salt before serving.
Artichoke hummus tastes creamy and nutty, with a mild, slightly tangy vegetable flavor from the artichokes. Compared with plain hummus, it is less purely chickpea-forward; the flavor varies with the amount and type of artichoke used.
Serve artichoke hummus with pita, flatbread, crackers, or crisp vegetables such as cucumber, carrots, and bell peppers. It also works as a sandwich spread or as part of a mezze platter with olives and other dips.
Yes, jarred artichoke hearts work well in artichoke hummus and save the work of trimming and cooking fresh artichokes. Drain them thoroughly, and rinse them if they taste strongly of brine or marinade before blending.
Artichoke hummus can be a nourishing dip, combining chickpeas and artichokes with ingredients such as tahini. It is also easy to eat in large amounts with bread or crackers, so pair it with vegetables or serve a modest portion alongside a meal.
Yes, you can make artichoke hummus without tahini, though it will taste less nutty and may be less creamy. Blend the chickpeas and artichokes thoroughly, then use a little olive oil and cold water to help create a smooth texture.
Artichoke hummus often turns watery when the artichokes or chickpeas carry excess cooking or brine liquid into the blender. Drain them well before blending; if the dip is already thin, blend in more chickpeas or tahini to thicken it.
Homemade artichoke hummus usually keeps for about three to four days in a covered container in the refrigerator. Use a clean utensil each time you serve it, and discard it if its smell, appearance, or texture changes noticeably.
Yes, artichoke hummus can be frozen in an airtight container, although it may separate or become grainy when thawed. Thaw it in the refrigerator, then stir or blend it again; a little olive oil can help restore a creamy texture.
Artichoke hummus is usually served chilled or at room temperature, not heated. Let it sit out briefly before serving so its flavors are easier to taste, and add any fresh garnish or olive oil just before it goes to the table.
Vitamins
Folate
23.4µg · 6% DV
B1
0.05mg · 4% DV
B6
0.06mg · 4% DV
Vitamin K
3.6µg · 3% DV
Minerals
Copper
0.1mg · 11% DV
Manganese
0.17mg · 7% DV
Phosphorus
42mg · 6% DV
Sodium
84mg · 4% DV
Potassium ⭐
75mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 57 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Artichoke Hummus is a variation on hummus, made by blending chickpeas with tahini, lemon and garlic, then adding artichoke. Hummus has roots in Levantine cuisine; here, artichoke brings a mild, gently vegetal note to the chickpeas’ creamy, earthy base.
Serve it as a dip with warm flatbread or crunchy vegetables, or add a spoonful to a sandwich or grain bowl. It provides plant protein and fibre, with 5.8 g of fibre per 100 g. For a lighter snack, pair it with cucumber, carrots or other fresh vegetables rather than relying only on bread.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.41g
MONOUNSATURATED
1.4g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 49:1
Above the ideal 4:1 (49:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.