Avocado Zucchini Hummus
Try this Avocado Zucchini Hummus recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- 1 ripe avocado peeled and pitted
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons olive oil plus more for drizzling
- 2 medium zucchini 1 pound
- 1 teaspoon sea salt or to your taste
- anything you'd like on hummus
- i used 2 cups cherry tomatoes halved and chopped fresh cilantro with a drizzle of olive oil
- Carbohydrate 5.82122333259164 g
- Cholesterol 0 mg
- Fat 13.0882783333333 g
- Fiber 1.97241670379579 g
- Protein 3.60696833330068 g
- Saturated Fat 1.82333583333333 g
- Serving Size 1 1 cup (34g)
- Sodium 24.0179999999141 mg
- Sugar 3.84880662879586 g
- Trans Fat 0.548402666666665 g
- Calories 145 calories
Slice the ends off the zucchini and cut them into chunks, about 6 pieces per zucchini. Place the zucchini pieces along with the rest of the ingredients into a 12-cup food processor. Secure the lid and process until smooth, scraping down the sides 2-3 times.For an ultra smooth hummus, prepare the zucchini and place all the ingredients in the order listed into a high powered blender. Secure the lid and blend starting on low and working up to medium, using the tamper to keep the mixture moving.Remove the hummus from the machine and place it into an airtight container. The hummus will keep for 5-6 days in the fridge.
