one of the foods i enjoyed from the time the kids were little is hummus. when they were still toddlers, the biggest ones would make mini “wraps” with spinach leaves and chopped tomato – an interactive lunch. i created this paleo hummus with pumpkin to have an alternative to the traditional chickpea version.
(make sure to press the zucchini to help release moisture. if you don’t, you’ll end up with a wetter version of hummus – still good, but it makes for a soggy cracker.)
if you’re looking for a cracker to try that’s grain-free and gluten-free, this one is my copycat version of an old trader joe’s favorite!
what’s your favorite made-over version of a favorite snack? do you have a favorite hummus recipe?
- 1 whole zucchini, shredded and pressed to remove liquid
- ¼ cup pumpkin puree
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 clove garlic
- 1 tablespoon tahini (optional)
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- Add all ingredients except olive oil to food processor and blend.
- Drizzle olive oil into blender just to loosen; garnish with additional olive oil and paprika, if desired.
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