Green No-Bean Hummus
Prep Time: 1 hr 30 mins
Servings: 4
This very exciting green hummus alternative is made with zucchini that is salted and charred to bring out the flavor. It is one of my all-time favorite dips! It's easy to digest, keto-friendly, and delicious!
INGREDIENTS
2 and half pounds zucchini
2 tablespoons kosher salt, plus more to taste
4 tablespoons olive oil, divided
3 cloves crushed garlic
3 tablespoons tahini
half lemon, juiced, plus more to taste
6 basil leaves, sliced
quarter teaspoon ground black pepper
quarter teaspoon cumin
1 pinch cayenne
DIRECTIONS
Step 1
Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 and half-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
Step 2
Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
Step 3
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
Step 4
Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
Step 5
Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
Step 6
Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
Step 7
Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, half teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
Step 8
For best flavor, cover and chill the hummus before serving.
NUTRITION FACTS (per serving)
Calories |
Fat |
Carbs |
Protein |
60
|
5g |
3g |
1g |
SOURCE: https://www.allrecipes.com/