Ocean Mist Farms Italian Hummus

An artichoke and fennel-filled hummus that freezes well, and is a versatile dip for veggies, pita chips, Italian bread, and wraps.

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Serves: 3 - 5
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Prep Time: 10 minutes
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Dietary Preferences



  • 1 fennel bulb, chopped and sauteed in 2 tbsp of olive oil until tender.
  • 1 Season & Steam bag of artichokes, cooked (2 hearts, stems and bottoms, chopped)
  • ½ cup of mayonnaise
  • Juice from one lemon
  • 2 tbsp olive oil
  • 2 15-ounce cans of garbanzo beans (drained)
  • ¼ cup of Parmesan cheese
  • 1 tsp salt and pepper
  • 3 cloves of garlic  
watch video fork and knife How To Cook Artichokes


  1. In a food processor, add all the ingredients and pulse until the hummus is smooth and well combined. 
  2. Serve with a variety of raw veggies and/or pita chips and artisan breads.
  3. Store leftover hummus in an airtight container in the refrigerator. Hummus can be frozen, too!
watch video chef hat icon How To Eat an Artichoke

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