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Smoked Paprika and Porcini Artichoke 'Houmous'

There's something irresistibly delicious and luxurious about houmous - rich and thick in texture, garlicky and flavourful, making even the most mundane chip or crudite utterly more-ish!

Smoked Paprika and Porcini Artichoke 'Houmous'

This Paleo version is free from chickpeas, which, as with other legumes, contain high levels of phytic acid (which binds to nutrients in food making it hard for our bodies to absorb them) and lectins (which can contribute to leaky gut). Legumes are also FODMAPS ("Fermentable Oligo-, Di-, Mono-saccharides And Polyols", which means that they contain a type of carbohydrate which can cause digestive distress for individuals sensitive to them.

Typically houmous is made from chickpeas, tahini, garlic and olive oil. To retain the texture provided by the missing chickpeas I have substituted with courgette (zucchini) and artichokes, which are packed full of vitamins and minerals. Artichokes also aid digestion and are high in antioxidants.

The addition of porcini mushrooms and paprika give it an extra oomph of flavour.

Smoked Paprika and Porcini Artichoke 'Houmous' - served with Mixed Salad Bowl (courgette ribbon, radish, coconut tamari chicken bites, cashews and sesame seeds)

This dip can be used piled in a bowl dusted with a little extra parika for colour alongside a heap of crunchy vegetable sticks. Alternatively keep a jar in the fridge and use in wraps or dolloped on top of a salad. As it is unbelievably healthy feel free to load up on it!

Smoked Paprika and Porcini Artichoke 'Houmous' - served in Nori Maki Rolls (with celeriac 'rice' and veg) and Seaweed Salad

Smoked Paprika and Porcini Artichoke 'Houmous'

Grain-free, Gluten-free, Legume-free, Dairy-free, Refined Sugar-free

Makes 3-4 cups

10g dried porcini mushrooms, soaked for approx 20mins and drained
1 large courgette (approx 220g), washed and trimmed
5 cooked artichoke hearts (200g) from a tin or jar, drained
4 tbsp (1/4 cup, 60g) tahini  
2 tbsp nutritional yeast
2 tbsp lemon juice (1/2 lemon)
1 tbsp EVOO
1 tbsp smoked paprika
1/2 tsp garlic powder (or 1 minced clove of garlic)
1/4-1/2 tsp sea salt to taste

1. Place all ingredients into a food processor, starting with 1/4 tsp salt, and blend until smooth.
2. Season to taste with extra salt if needed and combine thoroughly.
3. Serve sprinkled with a little extra paprika powder and a pinch of freshly ground black pepper.

Smoked Paprika and Porcini Artichoke 'Houmous' - dolloped on a Crudite Plate topped with Tuna Avocado Mash