Crispy Artichoke Hummus Bowl

A delicious lunch or dinner to devour in the spring or summer when you're looking for something nourishing.

Done in 25 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs



Crispy Za'atar artichokes

250gcharred jarred artichokes (antipasti style)

2 tspza'atar

to tastesalt

2 tbspolive oil (if needed)

Hummus (or use shop bought)

400ggood quality chickpeas

60g good quality tahini

1 garlic clove

1/2lemon, juice

1/2ground cumin

to tastesalt

Green sauce

40gfresh coriander, finely chopped

1 green chilli, finely chopped

1pickled green chilli, finely chopped

1/2 tspground cumin

1 garlic clove, grated

1 tspred pepper flakes

100-150mlextra virgin olive oil

1/2lemon, juice

to tastesalt

Sesame pita chips (optional)


1 tbspolive oil

35gsesame seeds

To serve (feel free to customise)

5radishes, thinly sliced

50gvegan feta, crumbled

to servepickled cucumbers

a pinchpaprika

Loaded hummus is always a good idea, but when its topped with crispy za'atar artichokes, a herby green sauce and sesame pita chips, you know you're onto something good.


Preheat oven to 200 degrees, or 180 degrees fan. Toss the artichokes in za'atar and a glug of olive oil (skip if artichokes come in their own oil). Season to taste with salt and pepper then place into the oven to crisp up for 20-25 minutes. They should be beautifully charred and crisp around the edges.

While the artichokes roast, put all the ingredients for the hummus in a food processor and blend until completely smooth. Season to taste then set to one side.

Combine all the ingredients for the green sauce in a bowl and season to taste. Set this to one side as well.

Finally, brush the flatbread with oil. Scatter the sesame seeds on a plate then press the oiled flatbread down into the sesame seeds until the whole thing is fully coated. Cut into triangles then place on a baking tray with a drizzle more oil and place into the oven for 5-10 minutes until crisp.

Plate everything up on a bed of the hummus, with whatever veg/pickles you like. Drizzle with a touch more olive oil and season to taste.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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