I’m a huge fan of hummus! Can’t get enough. I can, however, get enough beans. Sometimes it’s just not so convenient to have a gut full of beans (if you know what I mean).
So how do you get the flavor and texture of hummus without the chick peas? Zucchini of course! Zucchini is a relatively unassuming flavor so it works perfect in this dip and it’s a fantastic way to get more veggies in my little one who will eat absolutely anything that’s dippable!
Although I’ve removed the beans from this recipe, it’s still a protein and nutrition packed snack. Sesame seeds (in the form of tahini in this case) are loaded with calcium, potassium, B vitamins and essential fatty acids. Additionally, they weigh in at about 3 grams of protein per tbsp!
And because I always enjoy a little spice in my life, why not spice up this hummus? The jalapeno adds a great zing that’s just the right amount of heat. Enjoy!
- 2 medium zucchini, peeled and rough chopped
- 1/4 cup tahini
- juice of 1 lemon
- juice of 1 lime
- 1 jalapeno, seeds and ribs removed
- 1 clove of garlic
- 2-4 tbsp extra virgin olive oil
- sea salt and pepper to taste
- Put the zucchini, tahini, lemon juice, lime juice, jalapeno and garlic in your high speed blender or food processor (I use my Ninja).
- Process until smooth, stopping to scrape down the sides.
- With the motor running, stream in the olive oil. I say 2-4 tbsp because the amount you use will vary depending on how much water is in the zucchini and how thick you like your hummus.
- Taste, and season with sea salt and pepper to taste. Serve with cucumber slices, bell pepper, carrots or whatever you prefer to eat your hummus with. Enjoy!
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