Zucchini Hummus Raw Or Roasted Recipes
ROASTED ZUCCHINI HUMMUS
This Zucchini hummus is a low carb and creamy dip made with a base of roasted zucchini! It's Whole30, Paleo, Vegan and Keto.
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Paleo Specific Carbohydrate Diet Legal Vegan
Time 30m
Number Of Ingredients 9
Steps:
- Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Cut the zucchini lengthwise into slices 2-3cm in thickness and lay them out on a large baking sheet. Also place 3 of the peeled garlic cloves on the baking sheet
- Sprinkle the zucchini slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the zucchini is well cooked. Flip them over after 10 minutes or so to ensure they are well cooked on both sides and don't worry too much if the edges begin to darken, it will add more flavour to the hummus
- Once the zucchini is cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth. You may need to add more olive oil depending on the consistency of the hummus.
- Transfer to a bowl and leave in the fridge to cool (although this also tastes good warm). Before serving I like to sprinkle the top with a pinch of smoked paprika for an extra kick of flavour
Nutrition Facts : Calories 71 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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