This is a great version of hummus if you are after a Paleo-friendly dip. You can leave out the spinach & peel the zucchini if you want to really trick people into believing it’s the regular kind but I like to add green stuff to whatever I can. This totally tastes like hummus because tahini is what gives hummus it’s distinctive flavor, not the chick peas that are traditionally used, they are just there for texture & the raw zucchini does that just fine.
Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Tahini is high in vitamins E, F and T, as well as vitamins B1, B2, B3, B5, B6, B15, biotin, and choline. It is also a source of vitamin A & is one of the highest sources of methionine, an essential amino acid, and is high in minerals such as magnesium, potassium, iron, and phosphorus, and is an excellent source of calcium.
2 raw zucchini
1 big handful baby spinach (optional)
1-2 cloves garlic
1 heaped tbs tahini
Juice 1 lemon
Big pinch salt & pepper
Few tbs extra virgin cold pressed olive oil – as much as you need to get the consistency you want
Blitz everything in the food processor until smooth. Ta da!1