Almond and Zucchini Hummus

by | Jun 6, 2019 | Essential Oils, Recipes, Savoury, Snacks | 0 comments

Almond and Zucchini Hummus

This dip uses almond pulp which is leftover from making Almond Milk.

The zucchini in the dip lightens the texture of the dip. Use this recipe as a base to play around with flavours either using essential oils or herbs and spices.

Print Recipe

Almond and Zucchini Hummus

A great way to use up left over almond pulp from making Almond Milk
Prep Time15 mins
Course: Snack
Cuisine: Snack
Keyword: Almond Pulp, Dip, Snack
Servings: 1 cup
Author: Vicki Cook

Equipment

  • Blender

Ingredients

Prior Prepration:

  • Make Almond Milk for almond pulp

Directions:

  • 1 cup almond pulp from making Almond Milk
  • 1/4 cup zucchini peeled
  • 1 Tbs tahini un hulled
  • 1 - 2 small garlic cloves
  • 2 Tbs lemon juice
  • 1 pinch fine celtic sea salt
  • 1/4 cup water
  • 1 - 2 drops cilantro essential oil
  • 1 pinch smoked paprika

Instructions

  • Place all ingredients except Cilantro essential oil into a blender and process until smooth
  • If too thick add a bit more water
  • Pour hummus into a bowl and add 1 drop Cilantro essential oil and mix. Taste and if required add another drop of Cilantro essential oil
  • Sprinkle with smoked paprika and serve with vegetable sticks or crackers

Notes

Ensure the essential oil you use if of the highest quality and is ingestible. I use doTerra essential oils as they are of high quality. 
If you do not have essential oils you can substitute 2 - 4 Tbs of coriander leaves. 
Store:
Almond and Zucchini Hummus can be stored in an airtight container in the fridge for about 3 days.

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