Hummus is a delightful spread typically made from chickpeas (garbanzo beans), blended with tahini, olive oil, lemon juice, garlic, and a bit of salt. It’s one of those spreadable wonders that just makes everything taste better. That’s why I had to figure out something that would make hummus taste like hummus but without the legumes (chickpeas). This recipe uses the ubiquitous zucchini and is definitely paleo-friendly, low-carb, and not lacking at all with the omission of chickpeas.
You could make this a raw recipe by just throwing everything in the blender or food processor, but I like to bring out a little more flavor by cooking the zucchini, garlic, ginger (my secret ingredient), and of course, the spices. I also just love cooked hummus! If you haven’t tried warm hummus, you are missing out! If you’re feeling fancy, garnish the hummus with some smoked paprika, a drizzle of olive oil, and a few cilantro leaves.
I use a Vitamix to reach a silky smooth consistency, but if you are in the market for a more budget-friendly blender, Amazon has a good deal going on right now on an Oster 6706 model (6-cup, 450-watt, 10-speed) for only $15! My parents have this exact model and it works great. Whatever type of blender or food processor you use, make sure to scrape the sides of the container so you incorporate every last bit into the mixture.
This hummus goes great with raw vegetables, and it’s a perfect appetizer or snack. Check out the recipe below and add the ingredients to your next grocery trip! Can’t find tahini? Either make it at home (super easy!) or pick some up online. No excuses, get yourself some zucchini and run to the kitchen! Your future self wants and needs hummus.
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- 2 medium zucchini, sliced and cut in half-moons 1/4" thick
- 1/2 cup tahini
- 3 garlic cloves
- 1/4 cup lemon juice
- 1 tsp grated ginger
- 1 tsp cumin powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp cardamom powder
- 1/4 tsp paprika
- 2 tbs olive oil
- Melt 2 tbs olive oil in a pan over low-medium heat. Add zucchini, garlic, ginger, and spices to pan and cook until soft, about 10 minutes.
- Transfer tahini, zucchini, garlic, and ginger to a high-powered blender and add lemon juice. Blend on high for about 1 minute, or until a smooth consistency is reached.
- Serve immediately or let chill. Garnish with a drizzle of olive oil, paprika, and cilantro leaves.
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