Roasted Garlic and Zucchini Hummus
1x 400g can organic chickpeas
1 large zucchini, chopped into large chunks
4 garlic cloves, unpeeled*
2 tbsp unhulled tahini
2 scoops Just Natural Clean Lean Protein
Juice of ½ medium sized lemon
1 tsp cumin powder
½ tsp ground coriander
3 tbsp alkaline or spring water
1 tbsp olive oil, plus a little extra for roasting
Salt and pepper to taste
- Preheat oven to 180°C
- Toss zucchini and garlic in a little olive oil and sea salt and place on a baking tray. Bake for about 30 mins or until they start to get a bit of colour. Remove from the oven and leave to cool.
- Once cooled, squeeze garlic cloves out of skin and add with zucchini and all other ingredients to a blender and blend until smooth and creamy. You may need to scrape the sides a couple of times to help everything combine.
- Taste for seasoning and add adjust if necessary. If mixture is too dry, add a little more lemon juice or water.
- Store in an airtight container in the fridge for 5-7 days.