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Zucchini Hummus

Hummas

Chickpeas are legumes. Some people care about that and some people don’t.  We are not hear to argue their place in your Paleo diet, but we do have an alternative that is arguable better. Take advantage of this summer vegetable and make a side dipping sauce that is out of this world!

From our kitchen to yours, Bennett

Ingredients

1 medium zucchini, peeled and chopped
¼ cup fresh squeeze lemon juice
¼ cup tahini (or nut butter if you do not eat seeds)
2 tablespoons extra virgin olive oil (plus extra for garnish)
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
2 cloves garlic
Dash paprika (for garnish)
Chopped parsley (for garnish, optional)

Directions

Combine the lemon juice and tahini in the Vitamix.  Pulse for 45 seconds until well combined
Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic.  Pulse for 30-45 seconds until well combined
Place the hummus in a medium sized bowl and place in the refrigerator for an hour

Serve with a drizzle of olive oil and a couple dashes of paprika and parsley for garnish

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