Zucchini Almond Hummus
Zucchini Almond Hummus
Description
This crowd-pleasing hummus-style dip pairs beautifully with muhammara, sesame tabbouleh, and za'atar crackers. Almonds and sesame provide mood-boosting magnesium and heart-healthy fats, while zucchini adds fiber. Lemon juice enhances nutrient absorption, and olive oil offers anti-inflammatory benefits. This is a recipe from my cookbook Plant Food.
Ingredients
- 2 cups (270 g) chopped peeled zucchini (from 1½ small zucchinis)
- 1½ cups (225 g) almonds, soaked in water overnight and drained
- 1 cup (225 g) tahini
- 1/4 cup (45 ml) lemon juice, from two lemons
- 1/4 cup (45 ml) olive oil
- 2 tsp (6 g) ground cumin
- 1 tsp (4 g) salt
- 1 large garlic clove, peeled and smashed
Directions
-
Step 1
In a food processor, pulse all the ingredients until smooth, 3 to 5 minutes. Season to taste with salt. Serve the dip chilled or at room temperature. The dip can be refrigerated in an airtight container for up to a week.
Substitutions: For a creamier, richer version, you can swap almonds with cashews.
Try It With: Baigan Bharta Crackers [also pita, crudités]
Explore Recipe Ingredients
About the author
Vanessa Mehri
Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.
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