PALEO ZUCCHINI HUMMUS
Hummus is a Middle Eastern sauce/dip that is traditionally made with ground chickpeas. This recipe uses zucchini instead to make it paleo-friendly, and includes olive oil, lemon juice, garlic, seasonings and tahini.
Tahini is a paste made from ground sesame seeds. If you do not eat seeds then you can substitute a nut butter for the tahini, such as almond or pecan butter. Most tahini will separate in the container, so make sure to give it a good stir before using. Look for an organic tahini that does not have any preservatives or additives...you know, the nasty stuff we try to avoid.
You can reduce the amount of tahini and garlic in the recipe if you like your hummus to have a more "mild" flavor. I like mine strong so I have extra garlicky breath for the rest of the day. It helps keep strangers from getting too close and you get a delicious snack. That is a win-win in my book!
Hummus is great as an appetizer and can be served with vegetables for dipping. It is also great served as a spread for proteins. I like to make it along with Chicken Shawarma.
Tip: For an extra creamy hummus, add one small ripe avocado (peeled and pitted) to the mixture right before blending!
Tahini is a paste made from ground sesame seeds. If you do not eat seeds then you can substitute a nut butter for the tahini, such as almond or pecan butter. Most tahini will separate in the container, so make sure to give it a good stir before using. Look for an organic tahini that does not have any preservatives or additives...you know, the nasty stuff we try to avoid.
You can reduce the amount of tahini and garlic in the recipe if you like your hummus to have a more "mild" flavor. I like mine strong so I have extra garlicky breath for the rest of the day. It helps keep strangers from getting too close and you get a delicious snack. That is a win-win in my book!
Hummus is great as an appetizer and can be served with vegetables for dipping. It is also great served as a spread for proteins. I like to make it along with Chicken Shawarma.
Tip: For an extra creamy hummus, add one small ripe avocado (peeled and pitted) to the mixture right before blending!
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Paleo Zucchini HummusPrep time: 10 mins Cook time: 0 mins
Inactive: 30 mins Servings: 4 |
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Ingredients:
- 1 medium zucchini, peeled and chopped
- 1/4 cup fresh squeeze lemon juice
- 1/4 cup tahini (or nut butter if you do not eat seeds)
- 1 Tbsp. extra virgin olive oil (plus extra for garnish)
- 1 tsp. cumin
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 2 cloves garlic, chopped
- Dash paprika (for garnish)
- Chopped cilantro (for garnish, optional)
Equipment:
- Food processor
- Vegetable peeler
- Citrus juicer
- Garlic press
- Medium sized bowl
- Spoon
Directions:
1. Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.
2. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.
3. Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes. Serve with a drizzle of olive oil and a couple dashes of paprika for garnish.
NOTE: If you have an ripe zucchini, place the sliced and chopped pieces in a colander with a little salt. Allow the zucchini to drain for about 20 minutes and then pat dry with paper towels before adding it to the recipe. This will remove the excess moisture and help ensure the hummus it not too watery.
- 1 medium zucchini, peeled and chopped
- 1/4 cup fresh squeeze lemon juice
- 1/4 cup tahini (or nut butter if you do not eat seeds)
- 1 Tbsp. extra virgin olive oil (plus extra for garnish)
- 1 tsp. cumin
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 2 cloves garlic, chopped
- Dash paprika (for garnish)
- Chopped cilantro (for garnish, optional)
Equipment:
- Food processor
- Vegetable peeler
- Citrus juicer
- Garlic press
- Medium sized bowl
- Spoon
Directions:
1. Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.
2. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.
3. Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes. Serve with a drizzle of olive oil and a couple dashes of paprika for garnish.
NOTE: If you have an ripe zucchini, place the sliced and chopped pieces in a colander with a little salt. Allow the zucchini to drain for about 20 minutes and then pat dry with paper towels before adding it to the recipe. This will remove the excess moisture and help ensure the hummus it not too watery.
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