Is zucchini hummus even possible? With roots in Egyptian cuisine, the word hummus translates into “chickpeas.” As you might have guessed, chickpeas play a starring role in traditional hummus. But with legumes out of the picture on a paleo or ketogenic diet, zucchini may sound like a wild and hopeless alternative.
Until you dip.
Tahini, garlic powder, and lemon team up to give zucchini hummus its authentic taste. Want to make it a meal? Try serving your hummus with freshly chopped veggies and Slow Cooked Greek Lamb Roast .
- 2 medium zucchinis
- 2 lemons
- 1/2 c tahini sauce
- 1/4 c extra virgin olive oil
- 1/4 tsp. garlic powder
- 1 1/4 tsp. ground cumin
- coarse sea salt, to taste
- ground black pepper, to taste
- paprika, for garnish
- pine nuts, for garnish
- extra virgin olive oil, for garnish
- Peel and chop zucchinis. Juice the lemons.
- Combine all ingredients in the base of a food processor, and process until smooth.
- Top with a drizzle of olive oil, scattered pine nuts, and a sprinkle of paprika and Greek Meze Dippers on the side (in recipe box).