Zucchini and Macadamia Hummus

By MattMMMan17

Ingredients

• 350 g zucchini (one small zucchini), peeled or with skin, chopped
• 65 g of raw macadamia nuts
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons of tahini
• 1 or 2 cloves garlic
• 1/2 lemon, juiced
• 1 or 2 teaspoons ground cumin
• Pinch of cayenne powder
• 1 teaspoon salt

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Base Recipe
Enter all ingredients in a blender or food processor.
Blend until desired consistency.
Garnish with a pinch of paprika, cumin whole and a little oil.

Roasted pepper and chipotle-
Add the remaining ingredients to the recipe based on a roasted pepper and a teaspoon chipotle chile powder. If you do not have this chili, you can add more cayenne and a teaspoon of paprika. Shred. (Note: To roast the pepper, brush with oil and put in the oven at 200 º for 25 minutes or until well caramelized. I leave the skin because I think it adds a great flavor to the hummus.)

Black olives and dried tomatoes-
Add the remaining ingredients to the basic recipe about 5 rehydrated dried tomatoes in olive oil and a handful of black olives. I used about 70g of bone Aragon olives (they are much tastier than those already come boneless). Shred. (Note: to remove the bone easily, put the olives on a board and flatten with a glass or similar.)