Roasted Garlic Zucchini Hummus

Here’s a recipe for hummus without the chickpeas. It is both vegan and gluten free. It’s made with macadamia nuts and tahini. Try it, you’ll love it!

Makes about 4 cups.

2 cups shredded zucchini
1 ½ cups macadamia nuts
1 head roasted garlic (see note at end of recipe)
1 cup tahini (sesame seed paste)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons fresh parsley
1 teaspoon salt

Place the zucchini in a flour sack towel or cheesecloth and wring it out over the sink to remove as much liquid as possible.

In a food processor fitted with a steel blade, process the macadamia nuts until coarsely ground. (Do not over-process or you will create macadamia nut butter, which, while delicious, is not what we’re going for here.) Add the zucchini and process to combine. Add the remaining ingredients one at a time, processing to combine after each addition until everything has been added and the hummus is creamy.

Serve with fresh vegetables.

Note: To roast the garlic, cut off the top of the head of garlic. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap in aluminum foil and roast in a 400F oven for 35-45 minutes. When cool enough to handle, squeeze out the garlic cloves. 

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