Roasted Zucchini and Artichoke Hummus


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.

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© 2014 by Natasha Ria El-Scari. All rights reserved.   Photographs of Heather--Trish Brown Photography

**This website is not intended to be a substitute for medical advice by licensed physicians. You should always consult a physician regularly in all matters relating to medical problems, especially in matters of diagnosing, treating, curing diseases or other physical or mental conditions.