Traditional hummus is made with garbanzo beans which are a NO No for Paleo folks. If you called this hummus in front of a Lebanese person, your likely to get a raised eyebrow. This dish would actually be called Mtabal Kusa (spiced zucchini) which is made the same way as the famous baba ghanoush (the eggplant dip found in Middle Eastern restaurants).
I still use garbanzos on occasion but I love using vegetables as replacements. I used the insides on light green squash that I had shelled out for making squash pancake fritters. Then I steamed them in a little water so I wasn’t using raw which can cause gas, zuchini is one of those vegetables that there is contovercy over eating it raw or cooked, I feel better eating it cooked so that’s what I choose. Then I made it just as I would hummus or babaghanoush (m’tabal).
I’ve also made this with steamed cauliflower, cabbage, roasted butternut squash and grilled eggplant. All tasted amazing! I think any squash or root vegetable such as beet, parsnip, turnip and so on would work too, as long as it is well cooked prior to use.
Feel free your to adjust to your liking such as more salt (like me), more lemon (like me), or more garlic.
- 2 C zucchini, peeled and chopped
- ¼ C fresh squeeze lemon juice
- ½ tsp. unrefined salt, or to taste
- 1 cloves garlic
- ¼ C tahini
- olive oil for garnish
- Steam or roast the zucchini or other vegetable until soft, then let cool to room temp/warm.
- In a food processor, place the fresh lemon juice, salt and garlic and blend well.
- Add the zuccini or other vegetable, and blend well until smooth.
- Take out and place in a mixing bowl, whip in the tahini with a fork.
Taste it to make sure it’s too your liking, add more of anything you think it needs. If you feel it’s too thick, add a little water or lemon juice. If too thin, add tahini.
For dipping tools, I love radish coins, carrot sticks, and celery. You can use any veggies you like for dipping!
Shared with Fat Tuesday