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.

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  1. This looks really good to me, so I went to the store for the ingredients I did not have. Only after returning did I look at the instructions.

    What (and, more importantly, how much?) lemon juice? There is no mention of lemon juice in the ingredients list.

    1. Michael,
      The lemon juice is freshly squeezed and can be used from about 1/2 a lemon. You can use this or lime juice but I like to use lemon juice for the sweet flavoring. If you are not a fan of lemon juice, you can omit, however I like the taste that it adds to this hummus! Hope you enjoy it. Have a great weekend.

  2. I make basic hummus all the time but it’s never been so vegetably (!). I think it was genius to use avocado as the source of fat instead of the usual olive oil. Although you lose the heart healthy benefits of olive oil, avocado has its own healthy fats. I plan do make a variant of your recipe. Since I don’t have tahini, I’ll simply use some sesame oil. I also lack chili powder so I may use a bit of curry powder. Finally, I like texture and crunchiness so I probably won’t puree the onion. Thanks for proving the base recipe for me to play with.

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