This recipe is inspired by an appetizer I had at the Maui Brewing Company while on vacation. I was intrigued by the idea of balsamic with hummus as it seemed like an odd combination. One bite and I was hooked. I knew I had to come home and try and recreate it in a low carb, paleo version.
Check out some of my other favorite low carp appetizer recipes:
- Caramelized Onion Hummus
- Avocado Hummus
- Roasted Red Pepper Spinach and Artichoke Dip
- Caramelized Onion and Bacon Dip
- Salt and Pepper Veggies Chips
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INGREDIENTS
2 Medium Zucchini – Peeled and Cubed
2 Tbs. Balsamic Vinegar
½ Lemon - Juiced
3 Large Cloves Garlic - Minced
1 Tbs. Olive Oil
1 Tbs. Olive Oil
1 tsp. Cumin
DIRECTIONS
In a food processor, combine zucchini, balsamic vinegar, lemon juice, tahini, garlic, olive oil, cumin and sea salt. Pulse until smooth and creamy.
Refrigerate at least one hour prior to serving.
Prep Time – 15 Minutes
Cook Time – 0 Minutes
Makes Servings: 10
Per Serving: ¼ Cup
Calories – 61
Protein – 2 g
Carbs – 3 net g
Fat – 5 g
