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

Ingredients:

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)

Instructions:

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.