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Roasted Zucchini Hummus (low-carb, Gluten-free, Paleo)

Preheat oven to 450 ˚F. Place zucchini slices and garlic on a lightly-greased, foil-lined baking sheet. Spray tops lights with cooking spray. Bake for 20 minutes, flipping slices halfway through. Let zucchini cool prior to adding to bowl of a food processor. Once cooled, add all ingredients to the food processor; and process until smooth. Optional: create a well at the top of the hummus to po. . .

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Servings: 8

Prep Time: 00:05

Cook Time: 00:20

Main Ingredients

2 medium-sized zucchini, ends removed, sliced into half-inch thick rounds

2 cloves garlic (peeled)

1/4 cup tahini

1/4 cup italian parsley, plus extra to garnish

2 tbsp lemon juice

1/2 tsp cumin

1/2 tsp salt

optional: olive oil to top

cooking spray

Preparation

1Preheat oven to 450 ˚F.

2Place zucchini slices and garlic on a lightly-greased, foil-lined baking sheet. Spray tops lights with cooking spray. Bake for 20 minutes, flipping slices halfway through. Let zucchini cool prior to adding to bowl of a food processor.

3Once cooled, add all ingredients to the food processor; and process until smooth.

4Optional: create a well at the top of the hummus to pour in some olive oil, and garnish with extra parsley.

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