/How To Make Zucchini Hummus: Double The Tahini, Hold The Beans

How To Make Zucchini Hummus: Double The Tahini, Hold The Beans

We’ve been talking about beans a lot lately. The Blue Zones’ Dan Buettner wants us to eat more. Everyone else in wellness wants to remind us to soak and sprout them like our great-grandparents did. 

There’s no doubt that beans — once properly prepared — have a place in many healthy diets, but if you’re on a cyclical keto or FODMAP diet, you may be looking to minimize them. In that case, this simple recipe for zucchini hummus without any beans at all could be a game-changer for you.

Get back on the lazy, dips for dinner plan with us and whip up this simple recipe from Kat Jamieson’s self-published wellness guide, Blended. As an influencer with a passion for healthy entertaining and balanced living, Kat’s recipes will provide you with elegant solutions and new ideas for living well everyday!

Blended by Kat Jamieson cookbookBlended by Kat Jamieson cookbook

Zucchini Hummus Without Beans

Makes 2 cups

2 large organic zucchini, peeled and chopped
2 tbsp olive oil
½ cup raw tahini
½ cup lemon juice
3 cloves garlic
2 tsp cumin
1 tsp salt
Fresh cracked pepper

1. In a food processor combine all of the ingredients, blend until smooth.
2. Taste and adjust seasonings.

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