Like I mentioned here, I’m currently in a no-legume eating period. This means I had to say goodbye to my beloved hummus due to Mr. Garbanzo bean. But when I snack in the afternoon, I always reach for fresh veggies in hummus so instead of giving up on the idea, I decided to try and make it without the beans.
I was a little skeptical because I had to try and recreate the consistency first. And I also wanted to pack as much nutritional benefit into it as I could. So I used macadamia nuts, one of – if not THE – healthiest nut for you. They also have a perfect moist (god, I hate that word) consistency that blended amazingly well with the tahini and shredded zucchini.
To roast the garlic, I simply chopped the top off a big head of garlic, poured a little olive oil top, sprinkled some salt, wrapped it in foil and put it in a 375 oven for around 20 minutes while I made the rest of the hummus.
I was really pleased with how it came out. It was creamy and all of the flavors seemed to work really well together. You could also add roasted red peppers or carrots to this if you wanted a variation.
Recipe: Paleo Roasted Garlic Zucchini Hummus
- 1 1/2 c. macadamia nuts
- 1 c. tahini paste
- 6 tbsp olive oil
- 1 head roasted garlic
- 2 tbsp lime juice
- 1 tsp. salt
- 2 c. zucchini, shredded and squeezed
- 2 tbsp. fresh parsley
- In a food processor or blender, blend the macadamia nuts until very small pieces. Do not over-blend or you will create macadamia nut butter and, while delicious, is not quite what we want here.
- Add in the remaining ingredients, one at a time, blending after each one.
- Make sure the zucchini is shredded and hand-squeezed to remove any excess water. Otherwise you will have watery hummus and that makes babies cry.
- Blend until creamy.