Hummus. A popular Middle Eastern dip made from cooked, mashed garbanzo beans, tahini, lemon juice, salt, and garlic. Its creamy, savory, and the perfect compliment to veggies at snack time. The only problem? It’s made from beans, and if you are on a paleo diet, or avoiding legumes in general, hummus is a no go.
That is, until now.
If you’re looking for a delicious dip that’s Paleo approved, look no further than this Zucchini Hummus. It has all of the flavor of traditional hummus, but it’s made with zucchini instead of garbanzo beans.
Toasted pine nuts, paprika, cumin and crushed garlic give this depth, while tahini gives the same creamy consistency you would get with the original.
Add a drizzle of olive oil and parsley for color, and serve with your favorite veggies for a healthy, mid-afternoon snack.
- 1.5 cups diced, peeled zucchini
- 1/3 cup raw tahini
- 2-3 Tbsp. fresh lemon juice
- 3 cloves garlic; crushed with garlic press for more flavor or finely minced
- Pink Himalayan salt to taste
- 2 tsp. ground cumin
- 2 Tbsp. raw pine nuts; lightly toasted in pan
- Paprika for topping
- Italian parsley; finely chopped for garnish
- Drizzle of extra virgin olive oil on top
- In a food processor, combine prepared zucchini, garlic, tahini, lemon juice, salt, and cumin. Blend on high until consistency is completely smooth and no chunks remain.
- Add more seasoning to taste if desired.
- In a small pan, lightly toast 2 Tbsp. of raw pine nuts until lightly golden. Make sure to stir constantly to avoid burning.
- Put hummus into a serving dish and top with toasted pine nuts, a drizzle of olive oil, dash of paprika and finely chopped Italian parsley.
- Serve with your favorite veggies, crackers, chips, etc.