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Recipe: Zucchini Hummus

I have been hoeing into this delicious dip I recently made using Chris Kresser’s Paleo Hummus recipe. I’ve made a few adjustments to the original recipe to better suit my palate – though the original is also delish. Here’s my version of this yummy snack:

What you need:

  • 2 medium zucchini, roughly chopped
  • 3/4 cup tahini
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 1 medium-large clove garlic
  • 1 teaspoon ground cumin or coriander
  • 1 teaspoon sea salt

How to prepare it:

Put everything together in a blender, with the zucchini chunks at the bottom. Puree. We have a whizzy Optimum 9400, so it takes about 2 minutes!

Serve in a bowl and garnish with fresh parsley and/or paprika. Use veggie sticks and brown rice crackers to scoop that tasty mix into your mouth. Enjoy!

zucchini hummus

This dish will suit you if you follow a Paleo style diet, can’t eat gluten, don’t do dairy, are pescetarian, vegetarian, vegan or raw-food only. Happily, it will also work if you have an ‘eat everything’ food philosophy!

This ‘hummus’ is not only yummy, it’s also nutrient-dense, full of good fats, calcium, potassium, folate and even a little vitamin C!


About Kathleen Murphy

Australian naturopath and freelance writer, based in Sydney. I love working with people from all walks of life, helping them institute changes that can become life-long health habits. I can be found at Uclinic | 421 Bourke Street, Surry Hills | Ph: 02 9332 0400 |

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