This is a great alternative to traditional hummus for those who are either following the Autoimmune Protocol, or who might be sensitive to chickpeas or tahini/sesame. The artichokes offer a creamy texture, and carrots and turmeric give it a nice earthy sweetness and pretty orangey hue. (( This recipe is inspired by Rachel at Meatified ))
As with many roasted veg recipes, use this idea as a general guideline. Feel free to play with the spice mixture—use regular sweet paprika for the pimentón, or even add a pinch of cayenne if you want a little heat. Cumin, coriander and chili powder would also be fun to play around with! If your oven heats really evenly you can bake two sheet pans at a time on the top and bottom. If your oven is unevenly heated (like mine! :), then bake one sheet pan at a time in the center of the oven.
Bright, crunchy and so ready for a warm Summer night, this AIP recipe is satisfyingly savory and has a real umami hit from the ume vinegar. Ume vinegar is made from umeboshi, cured Japanese plums, and is a great agent in ramping up saliva production (which is an often-forgotten and hugely important part of our digestion!). Clients following an Autoimmune Paleo diet can’t eat any seeds, legumes, grains, dairy or nightshades, so I’ve used deep red sumac* powder in place of any seedy spices to crust the tuna. Sumac is a berry common in Middle Eastern cooking, and even grows right here in New England. *NOTE: If you’re still in the restricted phase of AIP, you may want to skip the sumac altogether.