Zucchini Hummus

Zucchini Hummus

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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Zucchini Hummus
Cook time
Total time
Serves: 3 cups
Ingredients
  • 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)
Instructions
  1. Place all ingredients in a food processor and blend until smooth. Good for up to a week refrigerated.

 

Homemade Hummus

HummusHummus is a staple in my diet… I pretty much eat it every single day and contrary to popular opinion I think it is good on almost anything. Of course there is the obvious, a dip for veggies and crackers or a spread for a sandwich or a wrap but I often times add a spoonful to the top of my salad or the side of my cooked veggies. With every new batch you make you can add a different spice or throw in some cooked veggies to give it a whole new flavor. Enjoy!

Homemade Hummus
 
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 1 (15 ounce) can garbanzo beans, a small amount of liquid reserved
  • 4 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • black pepper to taste
  • 2 Tbsp olive oil
Instructions
  1. In a blender or food processor, add garbanzo beans, liquid, lemon juice, tahini, chopped garlic and salt. Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with pine nuts, fresh herbs of choice and/or a pinch of paprika.

Photo Credit: Simply Recipes