This vibrant Green No-Bean Hummus is a fresh and nutritious twist on the classic dip, perfect for those looking to avoid legumes or simply explore new flavors. Instead of chickpeas, this version uses zucchini and avocado to create a creamy, smooth texture that’s every bit as satisfying. The addition of fresh herbs like cilantro and parsley adds a burst of color and flavor, while lemon juice and tahini give it that traditional hummus tang. This dip is great served with raw veggies, pita chips, or as a spread in sandwiches and wraps.
Ingredients:
- 1 large zucchini, peeled and chopped
- 1 ripe avocado, peeled and pitted
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- 1/4 teaspoon ground paprika (optional, for garnish)
Instructions:
- Prepare the Ingredients: Start by peeling and chopping the zucchini and avocado. Mince the garlic and set aside.
- Blend the Base: In a food processor, combine the chopped zucchini, avocado, tahini, lemon juice, and minced garlic. Blend until the mixture is smooth and well combined.
- Add the Herbs and Seasoning: Add the fresh cilantro, parsley, ground cumin, salt, and pepper to the mixture. Continue blending until the herbs are fully incorporated, and the hummus has a vibrant green color.
- Adjust Consistency: While the food processor is running, drizzle in 1 to 2 tablespoons of olive oil to reach your desired consistency. If the hummus is too thick, you can add a little water or more olive oil.
- Serve: Transfer the hummus to a serving bowl. For an extra touch, sprinkle the top with ground paprika and a drizzle of olive oil. Serve with your choice of dippers like fresh veggies, pita chips, or use it as a spread in sandwiches.
Enjoy this fresh and healthy alternative to traditional hummus!
