Bean-Free Hummus

Ingredients

2 whole zucchini, size medium-large, ends trimmed and sliced into 1” chunks
3/4 cup tahini (sesame seed butter)
1/3 cup lemon juice with fresh pulp (don’t use bottled)
1/2 tsp lemon zest
4 whole cloves garlic
2 rounded tbs ground flaxseed
1-2 tsp unrefined sea salt
1/2 tbs ground cumin

Directions

Place all ingredients in a powerful blender and blend until thick and smooth. This will take a minute or two. You will likely need to stop a few times to push ‘chunks’ further down and scrape the sides.
Serve with sliced vegetables. This will get tastier with each day in the fridge and can be used for up to ~3 days after preparation.

Vegan/Veg/GF/DF/Paleo

Share this Recipe

More Recipes

Delicious Quinoa Pilaf

Spreadable Roasted Garlic Cashew Cheese

The Best Cashew Cream

Braised Leafy Greens: Two Ways

Turkey Lasagna With Spinach Cashew “Ricotta” and Zucchini

Cilantro Turkey Meatballs

Lamb Kofta Meatballs With Tahini Sauce and Roasted Vegetables

Butternut Squash Alfredo Sauce Over Spaghetti Squash With Broccolini