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Roasted zucchini makes a great keto alternative to chickpeas as the basis of this hummus. By roasting at a slightly lower temperature (180 °C/ 355 °F as opposed to the usual 190 °C/ 375 °F – 200 °C/ 390 °F for roasted vegetables), the zucchini dries out a little more.
The rest of the ingredients in this low-carb hummus are the same as what is used in traditional hummus — tahini, extra virgin olive oil, lemon juice, garlic and salt. I also add cumin to mine to add a little more flavour, but this could be omitted if you don’t have it on hand.
Hands-on Overall
Serving size 1/4 cup/ 57 g/ 2 oz
Nutritional values (per serving, 1/4 cup/ 57 g/ 2 oz)
Net carbs2.7 grams
Protein2.2 grams
Fat14.9 grams
Calories152 kcal
Calories from carbs 7%, protein 6%, fat 87%
Total carbs4.1 gramsFiber1.4 gramsSugars1.4 gramsSaturated fat2.1 gramsSodium33 mg(1% RDA)Magnesium20 mg(5% RDA)Potassium181 mg(9% EMR)
Ingredients (makes about 2 cups/ 8 servings)
Hummus:
- 2 medium zucchini (400 g/ 14.1 oz)
- 1/4 cup extra virgin olive oil, divided (60 ml/ 2 fl oz)
- sea salt, to taste
- black pepper, to taste
- 1/4 cup tahini sesame paste (63 g/ 2.2 oz)
- 2 small garlic cloves
- 3 tbsp fresh lemon juice (45 ml)
- 1/2 tsp ground cumin
- 2-3 tbsp water
To garnish
Instructions
- Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Cut the ends of the zucchini, cut in half lengthwise and down the middle.
- Arrange on a baking tray cut side up and brush with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Bake for 30 minutes or until browned on top.
- To make the hummus, add all ingredients (including the remaining olive oil) except the water to a food processor and blend until smooth. Add the water a tablespoon at a time at the end if needed for a smoother consistency.
- To serve, pour into a flat bowl and use the back of a spoon to create a ‘swirl’ in the hummus. Drizzle with oil, and sprinkle with spices and seeds.
- Serves 6-8 as a side served with keto bread, crackers or crudités.
Store in a sealed container in the fridge up to 5 days.
Ingredient nutritional breakdown (per serving, 1/4 cup/ 57 g/ 2 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Zucchini (summer squash, courgette) |
| 1.1 g | 0.6 g | 0.2 g | 9 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame tahini (unsweetened) |
| 0.9 g | 1.3 g | 4.2 g | 46 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cumin, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Paprika, smoked (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame seeds |
| 0.1 g | 0.1 g | 0.4 g | 4 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1/4 cup/ 57 g/ 2 oz |
| 2.7 g | 2.2 g | 14.9 g | 152 kcal |
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