We had a very good friend of our come down for a visit. He and her husband were following a very strict AIP diet. I want sure what exactly that was so after a little research I found that they could have nightshades (peppers, potatoes, tomatoes or eggplant) also no beans or dairy. Well, I’m alway up for a challenge so while I was reading up on unfamiliar(to me) diet, I started jotting down a few ideas. I came up with this great take on a bean and nightshade free “hummus”.
Roasted Vegetables and Artichoke "Hummus"
- 1 - 12 ounce jar whole or quartered artichoke hearts, about 1.5 cups (not marinated)
- 3 medium carrots, peeled and chopped into 1/2 inch pieces, about 1.5 cups
- 1 small butternut squash, peeled, seeded and cubed.
- 1/4 cup olive oil, divided
- 2 cloves garlic
- 1/2 teaspoon ground turmeric, to taste
- Juice of 1 lemon, about 2 tablespoons
- 1 teaspoon of zest, optional
- 1/4 to 1/2 teaspoon sea salt, or to taste
- 1 cup full fat coconut milk,
- Refrigerate the coconut milk upside-down for at least 30 minutes. Open and gently drain off the time liquid. Reserving the thick paste. Set aside.
- Preheat oven to 400 degrees. Place chopped carrots and butternut cubes on parchment-lined sheet pan and drizzle with olive oil. Add garlic. Roast for about 10 minutes until very tender and starting to get a little color.
- While veggies are cooking, rinse and drain the artichokes, pressing to get out any extra liquid, and place them in the food processor. Add turmeric, lemon and salt.
- Add carrots to processor and run until fairly smooth, about 1 minute, scraping sides as necessary. Add coconut solids and process.
- Once things are looking well blended, slowly drizzle 3 tablespoons olive oil into the mixture while the machine is running. This helps to emulsify the oil into the hummus, making it extra creamy. Process for an additional 1-2 minutes until super smooth.
- Let cool and enjoy with sliced veggies, or in wraps or bowls. When serving as a dip, drizzle with a little olive oil and a pinch of chopped parsley or cilantro if you have it on hand.