This vegetable-boosted hummus swaps some of the chickpeas for fresh cherry tomatoes and zucchini, giving it a lighter, brighter flavor than the classic. Perfect on gluten-free bread, as a veggie dip, or straight off the spoon.
Ingredients
- 5 large cherry tomatoes (1/2 cup chopped)
- 1/2 zucchini (include peeling if organic)
- 2 Tbsp lemon juice
- 2 cloves garlic
- 2 Tbsp olive oil
- 1/2 tsp unrefined sea salt
- 1 can (15 oz) chickpeas, salt-free if possible and undrained (or 1-2/3 cups chickpeas and 1/3 cup water)
Method
- Process all ingredients in a food processor.
- Eat it on gluten-free bread, use it as a veggie dip, or eat it by the spoonful.
Makes 1-2/3 cups.
