Roasted Zucchini Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 oz
 
Ingredients
  • 1 medium zucchini, peeled and sliced
  • 1 cup chickpeas, cooked
  • 2 tbsp tahini
  • 2 garlic cloves
  • 4-6 slices of artichokes
  • juice from ½ lemon
  • pinch of cumin
  • 1 tbsp olive oil
  • salt + pepper to taste
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Place the peeled slices of zucchini and the garlic cloves in aluminum foil, wrap it shut and bring it to the oven for about 25-30 minutes, or long enough to soften up so it's easier to blend.
  3. Remove the zucchini and garlic from the oven and let it cool off completely.
  4. Add all the ingredients to the food processor (I used a Vitamix) and blend. Different appliances will require more or less time. For me, using a Vitamix, it took a total of approximately 1 minutes and half of blending, stopping a few times to bring the ingredients together. As long as you reach a smooth consistency paste like, you are good to go.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/best-paleo-vegan-hummus-recipes/