Creamy Zucchini Hummus Recipes
CREAMY ISRAELI-STYLE HUMMUS
Creamy, smooth, and tasty hummus that uses a hint of peanut butter.
Provided by Sonya Sargent
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
- Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
- Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g
ROASTED ZUCCHINI HUMMUS
This Zucchini hummus is a low carb and creamy dip made with a base of roasted zucchini! It's Whole30, Paleo, Vegan and Keto.
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Paleo Specific Carbohydrate Diet Legal Vegan
Time 30m
Number Of Ingredients 9
Steps:
- Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Cut the zucchini lengthwise into slices 2-3cm in thickness and lay them out on a large baking sheet. Also place 3 of the peeled garlic cloves on the baking sheet
- Sprinkle the zucchini slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the zucchini is well cooked. Flip them over after 10 minutes or so to ensure they are well cooked on both sides and don't worry too much if the edges begin to darken, it will add more flavour to the hummus
- Once the zucchini is cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth. You may need to add more olive oil depending on the consistency of the hummus.
- Transfer to a bowl and leave in the fridge to cool (although this also tastes good warm). Before serving I like to sprinkle the top with a pinch of smoked paprika for an extra kick of flavour
Nutrition Facts : Calories 71 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY ZUCCHINI HUMMUS
Serve with vegetables and crackers for dipping.
Provided by cuceesprouts
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend zucchini, lemon juice, tahini, garlic, and salt in a blender until creamy. Stream olive oil into the hummus while blending until completely incorporated. Continue blending until smooth, 1 to 2 minutes. Transfer to a serving bowl; sprinkle cumin and paprika over the hummus.
Nutrition Facts : Calories 48 calories, Carbohydrate 2 g, Fat 4.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 150.9 mg, Sugar 0.6 g
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EASY PALEO ZUCCHINI "HUMMUS" (NO CHICKPEAS) - EATING BY ELAINE
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- Place chopped zucchini, tahini, lemon zest and juice, garlic and salt in a high speed blender and blend on the highest speed until completely smooth and creamy. Do not over-blend if you plan to enjoy right away or it will get warm. Add 1 tablespoon of water if your blender is having trouble getting started (or try using your blender‘s plunger/tamper to push the ingredients into the blades while the blender motor is running).
- Taste and adjust seasonings/flavors if desired. Add more water to thin but not too much or it will get runny.
- Use a mini spatula to transfer to a bowl and enjoy immediately with raw veggies, pita bread, socca, crackers, chips or with falafel. I also love to spread it on wraps and sandwiches. It pairs well with my Lebanese Rice too!
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5/5 (15)Calories 72 per servingCategory Appetizer
- Cut zucchini into ½ inch thick strips, brush with a little olive oil and grill on medium heat until charred and tender. Place in foil for a few minutes to let them steam and get more tender. (Alternately zucchini may be roasted in the oven until tender. If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven and then scoop out the flesh, leaving the skin out, if necessary)
- Place the grilled zucchini along with the rest of the ingredients ( except the oil) in a food processor, and puree until relatively smooth. If you roasted the zucchini you could try adding a little smoked paprika to give it a little smokiness if you like. Serve it in a bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well. Serve either warm or chilled.
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- Add the zucchini, onion, and garlic cloves to a nonstick baking sheet. Pace each vegetable flat-side down. I like to avoid foil and parchment paper so that the bottoms will get nicely charred.
- Drizzle a tablespoon or so of olive oil on the zucchini, onion, and garlic. Season with kosher salt and pepper. Next, rub the oil and seasonings evenly around the veggies and garlic cloves. Any spots left empty will not caramelize and brown.
- Next, transfer the veggies to the oven and bake at 400 °F for 30 minutes or until the bottoms have browned nicely. Once roasted, set aside to cool.
- When ready, place the roasted zucchini, onion, and garlic in the blender. Then, add the cumin, tahini, olive oil, and lemon juice. Season with kosher salt and pepper. Blend until smooth and creamy.
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