Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it's a delicious low-carb alternative to the chickpea version!
Ingredients
- 1 1/2 cups of peeled and cubed zucchini about 1 large zucchini
- 1 red bell pepper halved, seeded, and cored
- Juice from 1/2 lemon
- 1/4 cup tahini
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp sea salt
- Optional: Fresh herbs, paprika, and/or olive oil for garnish
Instructions
- Use 1/2 tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
- Heat the oven to broil.
- Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
- Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
- In a food processor, combine lemon juice and tahini and blend until creamy.
- Add zucchini, olive oil, garlic, and 1/2 tsp of sea salt. Blend.
- Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
- Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
- Garnish with herbs, paprika or more olive oil, and serve cold.