Zucchini hummus is something I like to keep on hand for when I feel snacky. And let's be honest--as a nursing mom I feel snacky all the time! It's a great dip: full of good fats, and easy/quick to make--might be great for party food if you are into that kind of thing. Are you seeing a theme here? This hummus has 2 net carbs per 1/4 cup and the below recipe makes about 2 cups of hummus.
- 2 medium zucchini pealed and rough chopped (also called a courgette in some places)
- 3/4 cups tahini OR 1/2 cup roasted sesame seeds and 1/4 cup olive oil
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 4 cloves of garlic
- 2 tsp kosher salt (or to taste)
- 1 tsp whole cumin seeds
Place all the above in a blender and blend until smooth. When I don't have tahini on hand I just throw in 1/2 cup roasted sesame seeds with extra olive oil and have not noted any difference. If you don't have an efficient blender (think Vitamix) you might want to use already ground cumin--but my vitamix ground it up for me). Place in fridge for at least 1 hour to let the flavors mellow--but half a day to overnight is best. Store in the fridge up to 3 days. 2 net carbs per 1/4 cup. Serve with dipping veggies or on some keto bread, and enjoy!