1 min read
Roasted Garlic and Zucchini Hummus
Posted By
Cynthia Sobrino
Ingredients
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
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.
Method
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.
Related recipes
