Paleo Whole30 “Hummus”
Prep Time10 minutes mins
Cook Time10 minutes mins
Servings: 10 servings
Calories: 97kcal
- 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
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
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