Recipe: Tasty Zucchini and chickpea hummus

Zucchini and chickpea hummus. Zucchini replaces chickpeas in this recipe, making it lower in carbohydrates and legume-free for those who don't tolerate them well. This Zucchini Hummus is made without chickpeas, using hydrating zucchini instead. It's properly combined for better digestion, Paleo-friendly, oil-free, and tastes.

Zucchini and chickpea hummus They are incredibly nutritious and fibre rich, however some people really do struggle to digest foods from the legume family. It is great as a dip for your veggies. Zucchini Hummus is on the menu today! You can have Zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Zucchini and chickpea hummus

  1. It’s 1 can of hick peas ( drained and rinsed, 1/4 cup of water reserved).
  2. It’s 1 of large zucchini.
  3. You need 1/3 cup of tahini.
  4. You need 1 of lemon, juiced.
  5. Prepare 1/2 teaspoon of salt.
  6. Prepare 1/2 teaspoon of pepper.
  7. Prepare 2 Tbsp of olive oil.
  8. You need 1 large of garlic clove.

Grilling the zucchini gives the zucchini hummus an earthy smoky flavor which I especially love. Lighter than chickpea hummus, less intense than baba ganouje (sorry, I cannot spell). In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first.

Zucchini and chickpea hummus instructions

  1. Cut zucchini into chunks (skin on or off, your preference).
  2. Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed..
  3. Try if it needs little more salt or lemon juice, if so add it and give few more pulses.
  4. Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping.
  5. I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro…. However you like your store bought hummus.

I haven't eaten raw zucchini Danielle, No the zucchini does not have to be cooked first. Though you are absolutely right about the chickpeas, they must always be precooked. Zucchini hummus is a classic raw food recipe-and it's one of the very first that I learned how to make. I adore chickpea-based hummus (and have plenty of favorite recipes along those lines), so I've never really seen zucchini hummus as a necessary alternative. But zucchini hummus is its own entity.

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