Last Updated on 25 May 2020 by Ray Plumlee
First off, what is hummus? Hummus is a Levantine and Egyptian food. It is a thick paste or spread made from ground chickpeas, sesame seeds, olive oil, lemon and garlic. Nowadays, it is popular throughout the Middle East, North Africa and you’ll surely find hummus in the menu of any Middle Eastern restaurant.
The earliest dish recorded similar to hummus is published in ancient Egyptian cookbooks which dates back to the 13th century and I wonder how papyrus cookbooks look like. Anyway, by the end of the 20th century, hummus started spreading in the United States. According to the Encyclopedia of Jewish Food by Gil Marks (2010), in 2008, more than 15 million Americans consumed hummus! Because of the Armenian migration from Lebanon to South California including the East Coast after the Civil War, hummus became a staple in American restaurants specially from 1975 – 1990!
No, seriously. Hummus can be eaten with almost anything; pita bread, pita chips, roasted peppers, carrots, bread sticks, fries (crisps, if you’re British), green salad, Ritz crackers, add it in toasted sandwiches, basically the best dip for roasted veggies, I could go on and on and on but there is just one bit of a problem – hummus ain’t Paleo (cue in background sound effect of sad audience)… but you know, here at Over 60 Health, we find ways. Chickpeas are very starchy and carb-dense but because of their neutral flavor, we can replace them with lower-carb ingredients. Presenting, zucchini hummus!
What you need
- 2 garlic cloves, chopped
- 1 zucchini, peeled and cut into pieces
- ¼ cup tahini
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 red bell peppers, seeded and sliced, or other sliced veggies, for dipping
- In a food processor fitted with a chopping blade, pulse the garlic until minced. Using a rubber spatula, scrape down the sides of the bowl.
- Add the zucchini, tahini, olive oil, lemon juice, cumin, and salt. Process until smooth.
- Serve drizzled with olive oil, accompanied by the red bell peppers for dipping.
This recipe is basically the same as Baba Ganoush which uses an eggplant. To add a smoky flavor, you can first grill or roast your zucchini before processing them. This dish is simple and fast, you can make it anytime! It can be served warm or cold. This is definitely a delicious gluten-free and low carb vegan dip/spread! Can you think of other ways to eat this recipe? Can you think of other foods that would go well with this delicious dip? Can you think of other foods where we can use this as a spread? Share it in the comments section below!
By the way, you can also use sweet potato though there are debates whether this vegetable is Paleo-friendly or not. Just in case you belong to the other side of the fence, use 2 medium-sized boiled potatoes (boiled for about 20-30 minutes) instead of zucchini and follow the same procedure. The result will give you a nice yellow-orange hummus which kinda reminds me of that certain brand of bottled baby food. Well anyway, eat well, be well, farewell!
Here is another recipe for Zucchini Hummus:
Raw Zucchini Hummus Recipe