Mediterranean Zucchini Hummus

Prep: 15 mins Cook: 0 mins Serves: 8

Ingredients

• 2 medium zucchini (peeled and chopped)
• 2 cloves garlic
• 1/3 cup extra virgin olive oil (cold-pressed)
• 1 lemon (juiced (about 3 tbsp))
• to taste sea salt
• 1/4 tsp turmeric powder (for color)
• 1/2 tsp garlic powder (optional for extra flavor)
• 2 tbsp extra virgin olive oil (for drizzling)
• 1 tbsp fresh herbs (chopped (parsley, mint, or basil))

Always verify ingredients meet your specific dietary needs and check for allergens.

1. Peel and roughly chop the zucchini.

2. In a food processor or high-powered blender, combine zucchini, garlic, olive oil, lemon juice, salt, turmeric, and garlic powder.

3. Process until completely smooth, stopping to scrape down the sides as needed.

4. Taste and adjust seasoning if necessary.

5. Transfer to a serving bowl and chill for at least 30 minutes to allow flavors to develop.

6. Before serving, drizzle with olive oil and sprinkle with fresh herbs.

7. Serve with vegetable sticks like carrot, cucumber, or celery for dipping.

8. Optional: For a thicker consistency, place the peeled and chopped zucchini in a clean kitchen towel and squeeze out excess moisture before processing.

Notes

This legume-free hummus substitute uses zucchini instead of chickpeas, and omits tahini (sesame seed paste) and cumin (a seed spice) to keep it perfectly AIP-compliant. Turmeric adds a golden color while olive oil and lemon provide the creamy, tangy Mediterranean flavors. Serve with vegetable sticks or cassava crackers for a satisfying appetizer or snack. Will keep in the refrigerator for up to 4 days.