For those who love traditional hummus, but can’t digest the fibres found in chickpeas – this zucchini hummus will become your new best friend.
- 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
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.
Transfer the hummus to a bowl or air-tight container and place in the refrigerator for at least 30 minutes before serving.