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5 from 4 votes

Paleo Whole30 “Hummus”

Prep Time10 minutes
Cook Time10 minutes
Servings: 10 servings
Calories: 97kcal
Author: Jessica DeMay

Ingredients

  • 2 large zucchini or 3 medium or 5 small
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup tahini
  • 3-4 cloves of garlic
  • 2 tablespoons lemon juice

*optional for red pepper version*

  • 4 oz roasted red pepper I used half of a 8.4oz jar. Be sure to check for no added sugar

Instructions

  • Preheat oven to 400° and line a sheet tray with parchment paper. Cut zucchini into small pieces and place on tray.
  • Drizzle with coconut oil and sprinkle with salt and pepper. Bake for 20 min and let cool for 10 min.
  • Place zucchini in a food processor or blender and add in the tahini, garlic, and lemon juice and process until completely smooth. Add in the roasted red pepper and blend again. 
  • Chill for a couple hours for best flavor. Serve with veggies. Store in fridge for up to a week

Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 19mg | Calcium: 33mg | Iron: 1mg