I have made many different types of hummus but on the cleanse I just did (recap to come later this week), we had to eliminate all night shades so I had to say bye bye to my babaganoush, which is one of my very favorites!
There were also food combining rules I had to abide by so I was excited to find a hummus that did not include beans or eggplant. My daily salads are just not complete without a nice dallop of hummus on top :).
This recipe came from The Conscious Cleanse recipe book and along with my parsnip chips, it really helped me get through the cleanse. The chips are even great to dip in the hummus! For those with a bean aversion, fear no more, this zucchini hummus tastes just like the real stuff. And while calories are not a focus here at FLB, given that you replace the beans that are found in a traditional hummus with a veggie, this is a lot lower in calories so you can feel free to snack away.
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- 2 medium zucchini, roughly chopped
- ¾ cup tahini
- ½ cup freshly squeezed lemon juice
- ¼ cup olive oil
- 2 cloves garlic
- 1½ tsp sea salt
- 2 Tbsp cumin
- ¼ tsp cayenne pepper (can omit if you don’t like spicy)
- Place all ingredients in a food processor and blend until smooth. Good for up to a week refrigerated.