Zucchini Hummus with Home-spiced Chips

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is an easy way to get more vegetables into snack time and it's so simple to make.

Ingredients

Preparation

Combine all the ingredients in a food processor and blend until desired consistency is reached. Serve with Home-spiced Chips.

Notes

For a lower fat version, save 1/4 cup liquid from the beans and use it to replace the olive oil in the recipe.

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.
Recipe adapted from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).

Learn more about our recipes. View guidelines »

More about: garbanzo beans, sea vegetables, spices

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