Saturday, June 5, 2021

Roasted Vegetables and Artichoke "Hummus"

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,


  1. 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. 
  2. 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.
  3. 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.
  4. Add carrots to processor and run until fairly smooth, about 1 minute, scraping sides as necessary. Add coconut solids and process. 
  5. 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.
  6. 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.

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