I have always loved hummus and up until a few years ago it was a staple in my diet. Hummus was my go to “healthy” dip when entertaining, an easy and quick snack between meals, I even used it to dress salads and vegetables to add some creaminess.  I have to confess that I still reach for it at the supermarket when I am doing my  grocery shopping and have to remind myself that I don’t do well on legumes before placing it back on the shelf. So I was pretty happy when I happened upon this recipe using zucchini instead.  It has the same creamy texture of chickpeas without any of the associated digestive problems.  It’s perfect for Spring and Summer too as it’s Zucchini season.

Zucchini hummus ingredients

1 cup of zucchini – peeled and chopped

2 tablespoons of tahini (or more if you like the taste – I do so probably add more like 3)

1 tablespoon of lemon juice

Splash of olive oil – original recipe called for 2 tablespoons but I add no more than 1.

1 garlic clove

pinch of cumin

pinch of paprika – as a garnish

Add all ingredients to a food processor and blend until it has a smooth texture

Refrigerate for a few hours before serving with paprika stirred through for colour and flavour.

I’ve been enjoying this dip with vegetable crudités but also topping my raw zucchini pasta with this as a creamy pasta dressing.

2 Comments

  1. Jess

    Hi, is there something you can substitute the olive oil with? Would coconut oil work?? Kind regards Jess

  2. Shopkins

    Hi Jess,

    I’m not sure coconut oil would work, even unflavoured it might be a little rich. Perhaps something like flax seed oil or a nut oil that doesn’t have a strong flavour? Let me know if you do experiment so I can inform others of substitutes. x

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