I love doing Paleo and well since chickpeas aren't on the list of "can eats" I had to figure out a different alternative. I've tried cauliflower and it was a no go...at least for my kids because lets be honest, I'll eat anything if I MADE IT, not because it taste good but because I took precious time out of my day to actually go to the grocery store with kids in tow, shopped for organic items and then went home and roasted that shit in the oven and made it from scratch.....so yes, your damn right I'm going to eat it!
However, because I love you all, I'll save you from the THAT recipe and share with you a new one that was AWESOME ("wave your hands in the air, like you just don't care" type of awesome)....you ready? for the secret new ingredient?....Zucchini!!!.....WHAT?!....yup, it was so delish and my kids even decided, the hell with dipping veggies into it, lets just eat it straight with a spoon deliciousness! So obviously it's a must share....
What you'll need....
Ingredients:
2 pounds zucchini, cut into large chunks
½ cup olive oil, plus 2 tablespoons
Pinch sea salt
Pinch black pepper
4 garlic cloves
juice of 1 lemon (about ¼ cup)
½ cup parsley leaves, roughly chopped
¼ cup tahini
Directions:
Preheat oven to 400°F. Toss the zucchini chunks in 2 tablespoons of olive oil and season with sea salt and black pepper. Place onto a sheet pan and cook until the zucchini is tender. Set aside and let them cool down.
Next:
Place the garlic in a food processor and pulse until well minced, then add the zucchini and continue to blend. Scrape the sides down then add the tahini and lemon juice (Mmm-mm). Continue to blend while slowly adding the olive oil in until the zucchini is creamy and smooth. Add the parsley at the end and stir through. Sever with a spoon (as my kids did) or with crackers and veggies.
Enjoy!
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