Plantain Zucchini Hummus (Chickpea Hummus Imitation)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 medium slightly yellow plantain,
  • cut into 1 inch chunks
  • 1 medium zucchini or summer squash,
  • skin removed & cut into 1 inch chunks
  • 4 tablespoons olive oil (add more for drizzling)
  • ½ cup tahini sesame paste (for AIP see notes below)
  • 1 teaspoon ground cumin (for AIP see notes below)
  • 1 large lemon, juiced
  • 1 teaspoon lemon zest (optional)
  • 3 cloves garlic, crushed
  • ½ teaspoon sea salt or to taste
  • ⅛ teaspoon black pepper (optional, for AIP see notes below)
  • Olives and coriander leaves, for garnish
Instructions
  1. In a medium saucepan bring water to a boil. Add plantain and zucchini and cook, covered, for 15 minutes or until plantain is easily pierced with a fork. Drain and reserve ¼ cup of the cooking liquid. Set aside to cool until safe to handle.
  2. Combine plantain and zucchini in a food processor with olive oil, tahini paste, cumin, lemon juice & zest, garlic, salt and pepper. Purée until the mixture is very smooth. Add the reserved liquid, one spoon at a time, until the desired consistency is reached.
  3. Transfer the plantain zucchini hummus to a bowl, drizzle it with olive oil and and garnish with olives and coriander leaves.
  4. Serve* and enjoy!
Notes
AIP/Whole30 friendly version: Substitute 2 full tablespoons palm shortening for tahini, omit cumin and pepper and use ½ teaspoon ground ginger instead.

* Plantain-based meals tend to go a bit stale in the fridge, so either enjoy this plantain zucchini hummus right away or give it a stir before serving.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-plantain-zucchini-hummus/