My Favorite Veggie Hummus

I don’t know about you, but I LOVE HUMMUS.  Before I started eating a religious Paleo diet, I ate hummus ALL the time…with pita chips.  I shall not lie…from time to time I will buy hummus from the grocery store and divulge in eating it on a cheat day here and there… But NOW that I have a Paleo hummus recipe that tastes even better than store bought hummus, I can waste a cheat meal on something like bread or chocolate cake!  SCORE!!!  I can’t remember where I found this recipe.  I just remember not really liking it the first time I made it.  So, I went back to the drawing board and did a couple things different…and…VOILA!  I’ve got one tasty and healthy hummus recipe I’m pretty sure you’re going to love!  I promise, you won’t even miss the chickpeas!!!

Ingredients:

  • 3 cups organic zucchini, washed, peeled, and small diced
  • 1/2 yellow onion, small diced
  • 2 garlic cloves, minced
  • 1/4 cup green bell pepper, small diced
  • 1/4 cup red bell pepper, small diced
  • 2 tbsp olive oil
  • 1/2 cup fresh lemon juice (2 large lemons)
  • 3/4 cup Tahini
  • 1/2 tbsp ground cumin
  • 2 tsp kosher salt
  • pepper to taste
  • 1/4 cup sundried tomatoes, optional
  • 1 green onion, sliced, optional

Directions:

  1. In a large saute pan on medium-high heat, add the olive oil and let it get hot.  Then add the first 5 ingredients.  Cook the veggies until they become soft and translucent.
  2. Add the cooked veggies to a food processor and puree for about 30 seconds.  Next add the Tahini, lemon juice, cumin, salt, and pepper.  Puree until you have a smooth mixture.  You may want to scrape down the sides of the food processor from time to time.
  3. Pour the hummus into a pretty bowl and garnish with the sun-dried tomatoes and green onion.  I drizzled a little bit of the olive oil from the sun-dried tomatoes on top to make it look pretty.
  4. Refrigerate until cold and serve with fresh veggies or some nonGMO pita chips and ENJOY!

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