Zucchini’s are still in full swing here in Southern California and are abundant at our farmer’s markets. I truly love the classic hummus but because of my bean intolerance, I wind up bloated each and every time. This bean-free version hits the spot. My kids who love traditional hummus, love this and I recently made it for some girlfriends and had wonderful responses. I learned a version of this years ago in the catering kitchen and I am bringing it back now. I can’t remember if it was Akasha or Darra who first taught me a zucchini could fill the place of garbanzo beans. This dip is perfect with sliced veggies and crackers of choice.

Labne (Labneh) is a Middle Eastern strained dairy yogurt, having removed most of the whey, the yogurt cheese has a thicker and richer consistency, similar to the tangy taste of sour cream. It is super easy to make and goes well as a topping, side or appetizer with so many things. What’s more, this recipe is dairy-free, made from coconut yogurt which is full of probiotics and healthy fats. It couldn’t be more simple, requiring only 4 ingredients.

This garlicky, lemon artichoke dip is a real crowd pleaser. Perfect for entertaining, the last time I made it, it disappeared in 5 minutes flat, I am not exaggerating. I think it was the crispy Charred Shallots. The artichoke dip itself, is made with canned or jarred artichokes, available year round. It is garlicky, lemony and creamy, great with sliced vegetables, almond crackers or chips.