Five Minute Artichoke Hummus
Looking for a new way to sneak in a little more Vitamin C during cold and flu season? Getting an extra dose of veggies can certainly do the trick. But eating your vegetables doesn’t have to be a chore, especially with this spoon-licking, easy-prep artichoke hummus dip perfect for your next holiday appetizer!
Zucchini is the star of this “hummus.” I found beans and legumes used in traditional hummus can upset my gut, but I’m not complaining about using this stellar substitute. Just one cup of zucchini provides over 30 percent of the recommended daily allowance of Vitamin C! I’m particularly thrilled that this delightful green squash also supplies the body with manganese which helps with calcium absorption and aids in balancing blood sugar. You’ll also be getting a good helping of Vitamin B6 (aiding in energy and stress management) with this antioxidant-rich, low carb veggie: it’s a win-win!
Okay, you need to know that although I’ve always loved the myriad of flavors of traditional hummus, I was scared-to-death to make my own for way too long. I distinctly remember talking to a co-worker one day who shared how she made her own hummus. I was so in awe. (Seriously. It was as if some type of heavenly choir starting singing right in my classroom.) Simultaneously, I assumed it would be super-tricky…and time-consuming…and require weird ingredients I could only get at Whole Foods for waaaaay more money than I wanted to pay.
Look! You Really Can Do this Without the Chickpeas
You’d think that throwing an AIK Keto, AIP Paleo, anti-inflammatory way of eating into the mix would make all of my “Oh-my-gosh-I-could-never-make-hummus” fears increase ten-fold. Maybe the thought makes you a tad nervous, too? Don’t fret, my pet. You can do this. In 5 minutes. Yup. All that with ingredients you probably already have on hand. And you can get all the ingredients for less than you would pay for one pricey jar of tahini to make the traditional stuff. See? You’re saving time and money!
You need basil, garlic, artichoke hearts (fresh or frozen), zucchini and olive oil. A food processor does all of the hard work. Just a bit of zucchini peeling first. (I kept my peels to add to my dinner salad. Yum!)
Pour your hummus in a microwave-safe bowl. Heat until warm.
After that, all you need to do is decide how to arrange your veggies on the platter. (Maybe I’m the only one who does this?!) If you’re feeling adventurous and inspired, feel free to change up the flavor profile a bit. Cilantro would be an amazing substitution for the basil! Mmmm…maybe add a dash of lime juice, too. YUM-O! (Let me know if you try this out and how you like it!) You’re getting excited now, aren’t you. See, I told you. It’s easy.
Get ready to do this. Your tastebuds are about to thank you. Not to mention the appreciation you’ll receive from friends, family members, and co-workers that have the amazing privilege of tasting your fantastic crowd-pleasing creation. (I mean, not that you have to share it. You might want to keep it all to yourself. It’s seriously that good.) However, if you DO decide to spread the love (hee, hee…that was a pun!), rest assured no one is going to be pestering you about what type of weird diet you follow or grill you on why you hate chickpeas. Their mouths will be too full.
By the way, if you’re looking for an upgrade for your veggie tray for the next holiday get-together, this is the answer! You won’t have any leftovers. However, if you decide to make a big batch and keep a lil’ for yourself at home, know that it makes a great addition to your salad at lunch or your chicken at dinner. (See my Three cheers for AIK Keto, AIP Paleo-friendly hummus and happy bellies!