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Lemon and Rosemary Artichoke 'Houmus'

This is a variation on my Smoked Paprika and Porcini Artichoke Houmous - all the creamy deliciousness of regular houmous but replacing the legumes with more nutrient dense veggies. This version has a zingy lemon freshness and fragrant notes of rosemary picked from the garden.

Lemon and Rosemary Artichoke Houmous

Lemon and Rosemary Artichoke 'Houmous'

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

Makes 3-4 cups

1 large courgette (approx 220g), washed and trimmed
5-6 cooked artichoke hearts (200g) from a tin or jar, drained
4 tbsp (1/4 cup, 60g) tahini  
3 tbsp nutritional yeast
2 tbsp lemon juice (1/2 lemon)
zest of half a lemon
1 tbsp EVOO
1 tbsp fresh rosemary leaves
1/2 tsp garlic powder (or 1 minced clove of garlic)
1/4-1/2 tsp salt to taste (I use this Himalayan pink salt - use code IMPAL10 for 10% discount)

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 grind of black pepper and a heap of crunchy vegetable sticks.