Steph

I eat hummus almost every day with a carrot for a fantastic tasting, healthy snack. My twist on the original recipe adds extra nutrients from the zucchini and maximum flavour with the extra spices.

Gluten, Dairy and Sugar Free
Prep time: 10 mins
Cook time: 20 mins
Serves: 1 bowl

Ingredients

425g can of chickpeas, drained
1 zucchini, grated
1 onion cut into chunks
Juice of 1 lemon
¼ cup Tahini
¼ cup olive oil
2 tablespoons dukkah
2 tablespoons Bioglan Meal Booster, Moroccan Spice
1 teaspoon paprika
Salt to taste

Seasonal vegetable sticks to serve

To make the hummus

Preheat a fan forced oven to 180 degrees celcius and line a baking tray with baking paper.
Place onion chunks on the tray and sprinkle with dukkah. Roast for about 20 minutes or until cooked through and golden.
Place chickpeas, zucchini, cooked onion, lemon juice, tahini, olive oil, paprika, salt and Bioglan Meal Booster in a Vitamix or high speed blender and blend until smooth and creamy.
Serve in a dish and drizzle with extra olive oil and sprinkle over with additional Meal Booster.
Enjoy hummus with vegetable sticks.

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