Zucchini Hummus
Mark Boughton Photography/ styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 5 mins
- Cook: 0 mins
Serve with pita bread, grilled tortillas or vegetable sticks for dipping.
Ingredients
- 1-- (15-ounce) can chickpeas, drained and rinsed
- 1cup coarsely chopped zucchini
- 1-- garlic clove, chopped
- 1/4cup chopped fresh parsley
- 1/4cup chopped fresh basil
- 1/2teaspoon salt
- 1/4teaspoon Freshly ground black pepper
- 1/4cup extra-virgin olive oil
- 1teaspoon fresh lemon juice
Instructions
- Combine all the ingredients in a food processor and pulse until desired consistency is reached.
Reprinted with permission from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).
Nutritional Info *per serving
- Calories 300
- Glycemic Load 6
- Fat 16g
- Saturated Fat 2g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 10g
- Cholesterol 0mg
- Sodium 300mg
- Potassium 430mg
- Carbohydrate 31g
- Fiber 9g
- Sugars 6g
- Protein 10g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 20%
- Calcium 6%
- Iron 20%
