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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.

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0 days, 0 hours, 30 minutes Hands-on 10 minutes Overall 40 minutes Serving size 1/ 4 cup/ 57 g/ 2 oz Allergy information for Low-Carb Roasted Zucchini Hummus ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1/ 4 cup/ 57 g/ 2 oz)

Net carbs 2.7 grams Protein 2.2 grams Fat 14.9 grams Calories 152 kcal Calories from carbs 7%, protein 6%, fat 87% Total carbs 4.1 grams Fiber 1.4 grams Sugars 1.4 grams Saturated fat 2.1 grams Sodium 33 mg ( 1 % RDA ) Magnesium 20 mg ( 5 % RDA ) Potassium 181 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)

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)

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

tsp ground cumin 2-3 tbsp water To garnish 2 tbsp extra virgin olive oil (30 ml)

smoked paprika and cumin, to taste

2 tsp white and/or black sesame seeds

fresh parsley leaves

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond