Veggie Packed Hummus (Edit recipe)

Creamy, delicious, authentic-tasing veggie packed hummus! I've tried several versions of veggie-only hummus but those don't have the the flavor and texture as real hummus. By combining chickpeas with zucchini and cauliflower, this recipe tastes fantastic and just like the regular version! Enjoy as a dip or slather on your sandwich bread. Perfect for picky eaters and kids!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	167
Fat:	11 g
Carbohydrates:	14 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	240 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by What Great Grandma Ate

Serves: 8

Ingredients

0.75 cup Chickpeas, cooked
1 whole Zucchini, medium-sized, peeled and cut into chunks
0.333 cup Frozen Cauliflower Rice, or frozen florets
0.333 cup Tahini
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1 clove Garlic
0.5 tsp Ground Cumin
0.75 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

(Optional) If you want, you can remove the skin off the chickpeas for an extra smooth hummus. I find that's it's smooth enough with the skin on when I blend it in my Vitamix.
Add all ingredients in a food processor or a blender. Blend until smooth and creamy.
Taste to add more salt and/or lemon juice, if desired.
Enjoy right away, or let it set in the fridge to firm up a bit. You can drizzle with more olive oil and sprinkle with paprika, for garnish.

Notes

I recommend using store-bought frozen cauliflower since those are partially cooked already and will blend in nicely into the hummus.
Enjoy homemade hummus in 4 days. Store in an airtight container in the fridge.
You can freeze homemade hummus for up to 4 months.