Acquiesce Winery’s Artichoke Hummus

A tried and true, tasty appetizer that's appropriate for most any occasion.

Pair With: 2015 Acquiesce Viognier

Source: Acquiesce Winery


1 15-ounce can of garbanzo beans (chickpeas), drained & rinsed
6 ounces marinated artichoke hearts, drained and rinsed
1 clove garlic, peeled and chopped or pressed
juice of half a lemon (or more, to taste)
3 tablespoons Lodi extra virgin olive oil
1 tsp ground cumin
1/2 teaspoon kosher salt (or to taste)


In a food processor, combine garbanzo beans, artichoke hearts, garlic, lemon juice, and olive oil. Process until smooth, adding water to thin if necessary. Add salt to taste. Extra lemon juice may be added to taste. Spread on a plate and drizzle with olive oil. Serve with pita chips or crackers.

Recipe Courtesy Of

Acquiesce Winery & Vineyards

With a passion for Rhône varietals and the word “acquiesce” as her mantra, Winemaker Susan Tipton lovingly crafts a stellar lineup of unique Rhône-style white wines.