Hummus! One of my favorite dips. I always loved making it - the combination of chickpeas, lemon, garlic and tahini was so tasty with vegetables and pita. Until I found out I was reactive to chickpeas! I started searching for a bean free way to make it and tried an artichoke hummus that was so good and creamy. The family loved it and it tasted great with just vegetables, fitting perfectly with my paleo type lifestyle. I thought adding another vegetable to the hummus would be great. And Summer is great time for zucchini, so here's another way to use those extra from the garden. You could add raw, but I think roasting the zucchini and artichokes enhances the flavor. I've made this for workshops and events with great response, so I finally wrote out the recipe and wanted to share it with all of you.
Roasted Zucchini and Artichoke Hummus
1 medium zucchini, roughly chopped into 1 inch pieces
2 cups artichoke hearts (I use trader joes frozen)
2 T. olive oil
3 cloves garlic
1/4 c. tahini
1 T. olive oil
juice of one lemon
salt and pepper
Preheat oven for 350 degrees. Toss artichokes and zucchini in olive oil and sprinkle with salt. Roast in oven for 25 minutes. Remove from oven and let cool. Place roasted zucchini, artichokes, garlic cloves, tahini, lemon juice and remaining tablespoon olive oil into food processor. Process until smooth. Add salt and pepper to taste. Garnish with paprika or cayenne. Serve with vegetables of choice.