I created this based on Kandaces Zucchini Hummus for a customer that didn’t like too much zucchini and wanted a different hummus taste. It turned out really rich so I thought I would post it.
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Ingredients

1 artichoke heart
1 zucchini, peeled but keep the skins
1 cup tahini
½ of a lemon, juiced
1 teaspoon salt
1 clove of garlic
½ tablespoon paprika
.33 cup olive oil plus 2 to 3 tablespoons more

Recipe Directions

I used a fresh artichoke and took out the heart so there isn’t a lot of artichoke in here. You can use more if you want.

1. Peel zucchini and chop up and put in blender with HALF of the skins you peeled off. (the peels seemed to add a different flavor but they are strong so if you have a big zucchini don’t add them all unless you want it very green). If your zucchinis are very small, use two.

2. Add rest of ingredients in blender and blend until thick and creamy. Add water as needed to help with blending.

3. TIP: the olive oil lends to the richness so add more if you need too. Drizzle some on top too before you put in the frig.

Queenfluff's Thoughts

By queenfluff

I created this based on Kandaces Zucchini Hummus for a customer that didn’t like too much zucchini and wanted a different hummus taste. It turned out really rich so I thought I would post it.

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Comments

Top voted

carrie6292

Dec 23, 2010

22 votes
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Do you think you can use baby artichokes or are the hearts too small? I haven't had a raw artichoke yet... those were my favorite cooked!!!

TheRawDance

Dec 08, 2010

19 votes
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Mmmm I am away from recipes and have been avoiding the site so I don't get radical cravings like this oh my... it sounds delish!!!!!!!!!!!

queenfluff

Dec 25, 2010

19 votes
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carrie - I don't see why not - if you are not adverse, you could use frozen artichoke hearts. My artichoke heart wasn't too big after I took all the stuff out and got down to the middle. It wasn't even a 1/2 cup worth of artichoke.

All

Apr 12, 2011

11 votes
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EJSP's Review

Artichoke Hummus
5
5 out of 5

This is great! Even with no artichoke, only about 2 tablespoons of olive oil, and 1/4 cup tahini. It was a little thin the way I made it so I put in maybe 1/8 cup of sesame seeds to thicken it up.

queenfluff

Dec 25, 2010

19 votes
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carrie - I don't see why not - if you are not adverse, you could use frozen artichoke hearts. My artichoke heart wasn't too big after I took all the stuff out and got down to the middle. It wasn't even a 1/2 cup worth of artichoke.

Top Voted

carrie6292

Dec 23, 2010

22 votes
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Do you think you can use baby artichokes or are the hearts too small? I haven't had a raw artichoke yet... those were my favorite cooked!!!

Top Voted

TheRawDance

Dec 08, 2010

19 votes
+
Vote up!
-
Vote down!

Mmmm I am away from recipes and have been avoiding the site so I don't get radical cravings like this oh my... it sounds delish!!!!!!!!!!!

Top Voted

queenfluff

Dec 06, 2010

15 votes
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You mean what color does it turn out? The final result is like a light tan color I guess because of the paprika mostly and the artichoke.

rawk 'n rawl

Dec 06, 2010

15 votes
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Qfluff, what color is this? Thanks for sharing.

bronwyn

Dec 06, 2010

14 votes
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it sounds fantastic!

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