About
This keto hummus has a base of tender zucchini in place of Garbanzo beans and sweet roasted red bell pepper.
This makes for a great keto dip with crackers or raw veggies.
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon tahini
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon lemon juice, fresh
- 1 medium – 2 1/2" diameter x 2 3/4" red bell peppers, sweet, raw or blanched, marinated in oil mixture
- ⅔ cup zucchini
- ⅓ teaspoon salt, sea salt
Instructions
- Peel the zucchini and slice into half inch discs. Add to a pan of boiling water and simmer for 3-4 minutes until just tender. Drain completely and pat dry.
- Add the zucchini to a food processor with the tahini, garlic, lemon zest, lemon juice, bell pepper and salt. Blend to combine.
- Add the olive oil and blend again. Taste and adjust seasoning if required.
Nutrition Facts
- Servings: 4
- Calories: 105.3kcal/440.7kJ (per serving)
- Fat: 9.9g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 1.3g (per serving)
