NuZest Roasted Garlic Zucchini Hummus


  • 1x 400g can organic chickpeas
  • 1 large zucchini, chopped into large chunks
  • 4 garlic cloves, unpeeled*
  • 2 tbsp unhulled tahini
  • 1 serve 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


  1. Preheat oven to 180°C
  2. 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.
  3. 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.
  4. Taste for seasoning and add adjust if necessary.  If mixture is too dry, add a little more lemon juice or water.
  5. Store in an airtight container in the fridge for 5-7 days.


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