Background and History
Green No-Bean Hummus is a vibrant and nutrient-packed twist on traditional hummus, omitting the classic chickpeas and opting for green vegetables like zucchini and spinach. This innovative take on hummus not only caters to those with legume sensitivities but also introduces a refreshing burst of flavor, marrying the wholesome goodness of greens with the zesty kick of traditional hummus ingredients.
2 cups zucchini, peeled and chopped
1 cup fresh spinach leaves
1/2 cup tahini
1/4 cup olive oil
2 cloves garlic
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
Salt and pepper to taste
Optional: Pine nuts and olive oil for garnish
Peel and chop the zucchini into smaller pieces for easier blending.
Quickly blanch the fresh spinach leaves in boiling water for about 30 seconds. Drain and squeeze out excess water.
In a food processor, combine chopped zucchini, blanched spinach, tahini, olive oil, garlic, lemon juice, ground cumin, salt, and pepper.
Blend until smooth and creamy, scraping down the sides as needed.
If the hummus is too thick, add a bit more olive oil or water to achieve your desired consistency.
Taste and Adjust Seasoning
Taste the hummus and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Transfer the Green No-Bean Hummus to a bowl. Drizzle with olive oil, sprinkle with pine nuts (if using), and serve with your favorite accompaniments.
(Per Serving – based on 8 servings)
- Calories: ~120
- Protein: 3g
- Fat: 11g
- Carbohydrates: 4g
- Fiber: 1g
Customize the hummus with additional herbs like cilantro or parsley for added freshness.
Serve with veggie sticks, pita bread, or crackers for a delicious snack.
Store in an airtight container in the refrigerator for up to one week.
Check the tahini ingredients for potential allergens.
Adjust the recipe to accommodate dietary restrictions or allergies.
Confirm the freshness of the zucchini and spinach to avoid any vegetable-related