Everyone tends to associate this Middle Eastern staple with ground chickpeas, but here we flip the script and use our 5-seed Tahini Fusion and zucchini, for paleo-friendly deliciousness.INGREDIENTS
¼ cup NuttZo 5-seed Tahini Fusion
1 cup sliced zucchini
¼ cup fresh squeezed lemon juice from’ 1 large lemon
¼ cup olive oil
2 large cloves minced garlic
1 tsp cumin
1 tsp salt or to taste
1 tbsp pine nuts
1/2 cup NuttZo 5-seed Tahini Fusion
2 cup sliced zucchini
1/2 cup fresh squeezed lemon juice from’ 1 large lemon
1/2 cup olive oil
4 large cloves minced garlic
2 tsp cumin
2 tsp salt or to taste
2 tbsp pine nuts
3/4 cup NuttZo 5-seed Tahini Fusion
3 cup sliced zucchini
3/4 cup fresh squeezed lemon juice from’ 1 large lemon
3/4 cup olive oil
6 large cloves minced garlic
3 tsp cumin
3 tsp salt or to taste
3 tbsp pine nuts
Preheat oven to 425 degrees.
In a medium bowl, toss zucchini with olive oil and salt.
Spread zucchini in a single layer on a baking sheet and roast until tender and browning around the edges, about 13-15 minutes. Set aside to cool.
Add NuttZo 5-seed Tahini Fusion and lemon juice to your food processor and process for one minute.
Scrape the sides and bottom of the bowl and process for 30 more seconds, a step that whips the tahini, making the hummus smooth and creamy.
Add cooled zucchini, minced garlic, and cumin to the whipped mixture. Process for 30 seconds, scrape the sides and bottom of the bowl and then process for another 30 seconds or until well blended. Optional: Drizzle with olive oil, and sprinkle with pine nuts and parsley.