Low-Carb Roasted Zucchini Hummus

by KetoDietApp.com

Step 1Preheat 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.

Step 2Arrange 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.

Step 3To 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.

Step 4To 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.

Step 5Serves 6-8 as a side served with keto bread, crackers or crudités.
Store in a sealed container in the fridge up to 5 days.