Paleo Sun Dried Tomato Hummus by Foraged Dish
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 tablespoons tahini1/2 cup sundried tomatoes3 garlic cloves3 small zucchini (about 2 cups chopped)1 teaspoon lemon juice1 tablespoon coconut flour1 teaspoon olive oilPepperOptional: Salt, if tomatoes are not pre-saltedOptional: minced rosemary and olive oil for garnish
Place the garlic cloves, in their papers, on a pan and in an oven preheated to 400°F. They should be roasted after about 15 minutes. Remove from oven and allow to cool before handling. If your tomatoes need to be rehydrated, place them in a small bowl and cover with warm water.
Peel the zucchini (this is not a mandatory step, but the skins add a lot of green to the final dip color, which may look weird when combined with the red of the tomatoes). Chop them into 1-inch pieces. Place in blender.
Add the tahini, olive oil, and pepper to the blender. Once the tomatoes are softened, strain them and add them to the blender. Peel the papers off of the roasted garlic cloves, and add them as well. Blend on high for 2 minutes until pureed. Add 1 tablespoon of coconut flour, and if you need to add it, salt (most sun dried tomatoes are salty to begin with--taste yours, and decide if you will need this). Blend again, just until incorporated. Dip should be thick, slightly textured, but even. If it is too thin or watery, add another teaspoon or two of coconut flour, and pulse to combine. Scoop into serving bowl, sprinkle with rosemary and drizzle with olive oil.
Serving Size: Approx. 4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ISABELLE84.
Peel the zucchini (this is not a mandatory step, but the skins add a lot of green to the final dip color, which may look weird when combined with the red of the tomatoes). Chop them into 1-inch pieces. Place in blender.
Add the tahini, olive oil, and pepper to the blender. Once the tomatoes are softened, strain them and add them to the blender. Peel the papers off of the roasted garlic cloves, and add them as well. Blend on high for 2 minutes until pureed. Add 1 tablespoon of coconut flour, and if you need to add it, salt (most sun dried tomatoes are salty to begin with--taste yours, and decide if you will need this). Blend again, just until incorporated. Dip should be thick, slightly textured, but even. If it is too thin or watery, add another teaspoon or two of coconut flour, and pulse to combine. Scoop into serving bowl, sprinkle with rosemary and drizzle with olive oil.
Serving Size: Approx. 4 cups
Number of Servings: 6
Recipe submitted by SparkPeople user ISABELLE84.
Nutritional Info Amount Per Serving
- Calories: 91.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 19.4 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
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