5 Minute Artichoke "Hummus"

amy hadden, guest blogger of flourishing by nourishing

Looking for a way to sneak in a bit 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 that’s just perfect for your next appetizer!

Zucchini: Nutritional Superstar

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. Win!

This AIP Paleo, AIK Keto, Whole30, Low Carb Artichoke Hummus Dip is fabulous for parties!

This AIP Paleo, AIK Keto, Whole30, Low Carb Artichoke Hummus Dip is fabulous for parties!

Look! You Really Can Do this Without the Chickpeas

You need basil, garlic, canned artichoke hearts, zucchini, olive oil and a bit of lemon juice and sea salt.  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!)

The peels can be used in salads and soups!

The peels can be used in salads and soups!

The lovely thing about this recipe is that you really only need to use the knife to chop your zucchini in large chunks. I let the food processor crush my garlic for me.

The lovely thing about this recipe is that you really only need to use the knife to chop your zucchini in large chunks. I let the food processor crush my garlic for me.

Using 1/3 cup olive oil is a great starting point. You may want to add an extra dollop or two if you're having trouble blending.

Using 1/3 cup olive oil is a great starting point. You may want to add an extra dollop or two if you're having trouble blending.

 

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?!)  

 

You're getting excited now, aren't you?  See, I told you.  It's easy.

Your taste buds 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.  Three cheers for this Anti-Inflammatory Keto-friendly hummus and happy bellies!


Amy loves good food and learning about its affect on the amazing human body.  She and her family follow an anti-inflammatory lifestyle to manage food sensitivities and autoimmune issues.  Find her latest culinary concoctions and ponderings at www.flourishing-by-nourishing.com