Sunday, August 28, 2016

Roasted Garlic Zucchini Hummus

I live in the land of amazing & cheap Middle Eastern foods. I also live in the land of luxury cars and fashion....and the land of shopping malls...and the land of crazy world records...and the land of mixed cultures. Today, let's just talk about the food for a while.

Every grocery store in town, from the huge mega marts to the tiny shops at the bottom of apartment blocks has a selection of ready made Middle Eastern foods - hummus, baba ganoush, tabbouleh, and all the pita bread you could possibly want.
There was once a time in my life where a perfect dinner was bread, hummus and tabbouleh.

Then came my gluten free days and I switched to dipping carrots in my hummus.

And then came AIP. WHAT no beans and no seeds. That means no hummus.

I've been mourning the loss of hummus in my life for almost 2 years now and then I got to thinking...people make cheese out of zucchini, I bet it could be hummus too.

AND I was right! YEAH! Hummus is back in my life again! 

This hummus is perfect for packing in lunches or snacking on in front of the TV. 

Roasted Garlic Zucchini Hummus
{AIP, Paleo, Nut Free, Legume Free, Seed Free}

Time: 45 minutes
Serves: 4

1 head of garlic
2 medium Zucchini - 3-4 cups chopped
1/4 teaspoon pink himalayan salt
Juice of 1 lemon
1/4 cup parsley - coarsely chopped
1 T olive oil - plus more for drizzling 

- heat oven to 400F - cut the top off the garlic head to expose the cloves, place garlic in a small baking dish and drizzle with olive oil and roast for 30-35 minutes until golden brown and cloves are soft
- meanwhile, chop zucchini into bite sized pieces and steam (using a steamer basket in a pot) until zucchini is tender. After steaming, place in a strainer and allow any liquid to drain off
- once garlic is roasted, allow it to cool for a few minutes, then squeeze the whole head so that the roasted cloves come out
- place all ingredients in a food processor and pulse until smooth
- serve with plantain chips, carrot sticks or cucumber slices
- keeps in the fridge for 2-3 days and is great for packing in lunches

**This recipe was shared on this week's AIP Roundtable on Phoenix Helix