Rating5/5 (from 1 ratings)5
YieldA little over 2 cups
1 artichoke heart
1 zucchini, peeled but keep the skins
1 cup tahini
½ of a lemon, juiced
1 teaspoon salt
1 clove of garlic
½ tablespoon paprika
.33 cup olive oil plus 2 to 3 tablespoons more
I used a fresh artichoke and took out the heart so there isn’t a lot of artichoke in here. You can use more if you want.
1. Peel zucchini and chop up and put in blender with HALF of the skins you peeled off. (the peels seemed to add a different flavor but they are strong so if you have a big zucchini don’t add them all unless you want it very green). If your zucchinis are very small, use two.
2. Add rest of ingredients in blender and blend until thick and creamy. Add water as needed to help with blending.
3. TIP: the olive oil lends to the richness so add more if you need too. Drizzle some on top too before you put in the frig.
Queenfluff's ThoughtsBy queenfluff
I created this based on Kandaces Zucchini Hummus for a customer that didn’t like too much zucchini and wanted a different hummus taste. It turned out really rich so I thought I would post it.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note