Roasted Garlic and Zucchini Hummus

Dairy Free   Gluten Free   Sugar Free   Vegan
TIME:60 mins, SERVES:2

Hummus the perfect refrigerator staple for snacking and entertaining. It's low in fat, and high in protein and fibre. Enjoy this in meals or as a dip with crackers or raw veggie sticks.


1x 400g can organic chickpeas

1 large zucchini, chopped into large chunks

4 garlic cloves, unpeeled*

2 tbsp unhulled tahini

1 serve Nuzest Just Natural Clean Lean Protein

Juice of ½ medium sized lemon

1 tsp cumin powder

½ tsp ground coriander

3 tbsp alkaline or spring water

1 tbsp olive oil, plus a little extra for roasting

Salt and pepper to taste


1. Preheat oven to 180°C

2. Toss zucchini and garlic in a little olive oil and sea salt and place on a baking tray. Bake for about 30 mins or until they start to get a bit of colour. Remove from the oven and leave to cool.

3. Once cooled, squeeze garlic cloves out of skin and add with zucchini and all other ingredients to a blender and blend until smooth and creamy. You may need to scrape the sides a couple of times to help everything combine.

4. Taste for seasoning and add adjust if necessary. If mixture is too dry, add a little more lemon juice or water.

5. Store in an airtight container in the fridge for 5-7 days.

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