This hummus is so delicious you’d never guess it has zucchini in it (and a great way to use up all those zucchinis lying around in your fridge!)
![](http://cdn.shopify.com/s/files/1/0416/0249/files/artile1-wheatgrass-hummus.jpg?14304021263022345505)
It’s a great way to take your daily burst of wheatgrass & nourish with powerful chlorophyll, fiber and keep fuller for longer as wheatgrass is powerfully satiating!
It’s both low FODMAP- and paleo-friendly as it’s free from pulses - that sometimes cause a bloat.
Have it as a dip or as a sauce for your salad or steamed veg.
INGREDIENTS
- ¼ cup tahini
- ⅛ cup lemon juice, freshly squeezed
- 1 medium courgette/zucchini, chopped
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Organic Burst Wheatgrass
- 2 cloves of garlic, chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
METHOD
- Blend the lemon juice and tahini in a blender or food processer until combined and creamy, scraping the sides if needed.
- Add the chopped zucchini, olive oil, salt and pepper, Organic Burst Wheatgrass and garlic and blend until smooth.
- Transfer to a small serving bowl and garnish with more olive oil and a dash of paprika or cumin.
![](http://cdn.shopify.com/s/files/1/0416/0249/files/artile2-wheatgrass-hummus.jpg?13595234195471663987)
WHAT DO YOU THINK?
We’d love to hear what you thought of this hummus? Did you like paprika or the cumin better? Share your own variations with your fellow Bursters!