Zucchini Hummus Posted on 12/04/2019

For those who love traditional hummus, but can’t digest the fibres found in chickpeas – this zucchini hummus will become your new best friend.

Zucchini Hummus
  • 1 medium zucchini, ends removed, chopped
  • 2 tbsp. tahini, unhulled
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/2 tsp. Celtic sea salt
  • 2 cloves garlic, optional
  1. Place all ingredients in a food processor and blend until smooth. You may need to scrape down the sides of the food processor a few times to complete this step. 

  2. Transfer the hummus to a bowl or air-tight container and place in the refrigerator for at least 30 minutes before serving. 

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