If you like hummus but the traditional hummus made with chickpeas gives you tummy troubles, you need to try this recipe for zucchini hummus.
Yep, no chickpeas added here. Making this hummus with zucchini is not only easier on your digestive tract, it is a lighter tasting version of the traditional hummus. It is also pretty darned healthy. Zucchinis are a nutritional powerhouse. According to Organic Facts, zucchini contains vitamin A, magnesium, folate, potassium, copper, and phosphorus. They are also high content of omega-3 fatty acids, zinc, niacin, and protein.
Oh and this dip is super easy to make. Just put ingredients in a high-speed blender or food processor and process until smooth (or desired consistency) and then enjoy with your favorite veggies (even zucchini) or fruits. You can also make hummus dressing by taking 1/2 cup of hummus, 1/4 cup olive oil and 3 Tablespoons white wine vinegar.
Yields approximately 1 1/2 cups hummus
2 medium zucchini, peeled and chopped
1/3 cup raw tahini
1/4 cup fresh lemon juice
4 cloves garlic, minced
1/4 teaspoon sea salt, plus more to taste
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine the zucchini, lemon juice, garlic, salt, and spices to a high-speed blender and process until smooth. Add the tahini and process until completely smooth and creamy.
Will keep 5 days when stored in a sealed glass jar in the refrigerator.