I love hummus, but seeing as it is made from chickpeas (which are a legume), it is most decidedly not Paleo…
There are a large amount of Paleo Cauliflower “Hummus” recipes out there, but I don’t have any cauliflower right now, so needed to come up with an alternative dip for the lunch-boxes…. but I did know that I wanted a “hummus” to dip the eggplant chips in.
After rummaging in the fridge for a while, I came up with some zucchini….
And a plan formed….
This recipe contains tahini (sesame seeds) which is an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
2 large zucchini – peeled and roughly chopped (no need to chop finely, this is going in the food processor!)
1/4 cup lemon juice
1/2 cup tahini
1 tbsp extra virgin olive oil
2 tsp cumin
4 cloves of garlic
1 tsp sea salt
freshly ground black pepper to taste
This recipe takes seconds to make. All you are going to do is dump all the ingredients in the food processor and pulse it until it forms a creamy dip.
Check the seasoning and add more salt or pepper as needed, then transfer to a serving dish and chill until required.
Surprisingly, this actually does taste like hummus (I suspect it is the combination of tahini and cumin). It is also pleasantly thick. And because the zucchini were peeled, it even looks like hummus.
I just KNOW it will taste fabulous with those eggplant chips.
And of course being a dip, it will encourage the kids to eat more veggies as well…
Don’t just keep this as a lunch-box filler though. This can be used anytime you want a dip for veggies or chips. I also suspect that it is thick enough that it could make a good filling for a wrap or sandwich as well. And of course it would be fabulous as an appetizer or snack…
And of course it is a great way to use up a glut of zucchini!