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Roasted Vegetables and Artichoke “Hummus”

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
 ¼ cup olive oil, divided
 1 cloves garlic
 ½ tsp ground turmeric, to taste
 1 Juice of 1 lemon, about 2 tablespoons
 1 tsp lemon zest, optional
 ½ tbsp 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.

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.

3

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

4

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.

5

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.