Zucchini Hummus
Whip up a flavorful, bean-free zucchini hummus in less than 10 minutes using a food processor. It’s a great Keto and Paleo-friendly dip that’s light and refreshing.
Servings: 18 servings
Ingredients
- 3 cups Zucchini ~2 small zucchini
- 1/2 cup Tahini
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 teaspoons Cumin
- 2 cloves Garlic
- 1/3 cup Lemon Juice
- 1 tablespoon Dried Parsley
Instructions
- Add all ingredients to a blender. Blend on high until silky and smooth. Scrape the sides of the blender or food processor down and blend again if needed.
- Transfer to a bowl and store in the refrigerator 30 minutes to chill.
- Store in an air tight container in the fridge up to 2 weeks.
Notes
- You don’t need to peel the skin from the zucchini because it’s soft. However, peeling away the skin can make the blender quicker and more efficient.
- Don’t add all of the lemon juice, garlic, and cumin at once. Instead add a bit at a time and taste as you blend so you can adjust the flavor to your liking.
- Store leftover hummus in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 52kcal | Carbohydrates: 2.6g | Protein: 1.5g | Fat: 4.4g | Saturated Fat: 0.6g | Sodium: 3.3mg | Fiber: 0.6g | Sugar: 1g