Zucchini n' Avocado Hummus


Last night I created a masterpiece.  I took a look in my pantry and fridge to see what ingredients I had to play with… a perfect combination of a ripe avocado, fresh zucchini from my corner vegetable stand, a small bag of carrots and an onion.  I glanced over at my food processor and suddenly a light bulb went off in my head: Homemade Hummus! What a fabulous  idea, I thought.  Yum.

As you all know, I love my sweet and salty combination, therefore I decided to toss in a dash of agave nectar and chili powder for the perfect palate pleasing treat!  I served myself this tasty appetizer aside my gluten free rice chips and sweet potato wedges.


  • 1/4 cup tahini
  • 2 tsp. freshly squeezed lemon juice
  • 2 Zucchini, shredded
  • 1/2 Avocado, peeled, cored and mashed
  • 1/4 tsp. Chili Powder
  • 1 can Garbanzo Beans, drained and rinsed
  • 1 Tbsp. Agave Nectar
  • 1/4 cup Sweet onion, chopped
  • 1 Tbsp. Warm water
  • 1/2 cup Carrots, shredded


  • In a food processor, combine lemon juice, water and tahini; puree until smooth consistency.
  • Slowly add mashed avocado, garbanzo beans, shredded carrots and zucchini; continue to puree.
  • Add chopped onion, agave nectar and chili powder; puree until desired smooth consistency.
  • Transfer into serving dishes.
  • Enjoy with your favorite whole grain chips, pitas, crackers or raw vegetables.
Amie | 
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