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Zucchini "Green Pulp" Hummus with Zucchini Blossom Pesto

Ingredients

  • 1 medium zucchini, large cubes
  • 1 cup juicing pulp**
  • 1/3 cup tahini sesame seed paste
  • 2-3 garlic cloves
  • 2 tablespoons nutritional yeast
  • 4 teaspoons white miso paste
  • Half of a lemon, squeezed
  • 1 drop doTERRA lemon essential oil*
  • 2 tablespoons almond milk
  • 1/3 cup olive oil, more for drizzling
  • Salt and pepper, to taste
  • Zucchini pesto for topping (recipe below)

Zucchini Blossom Pesto

  • 2 cups loosely packed zucchini blossoms
  • 4 tablespoons pine nuts
  • 1 garlic clove
  • 1/4 to 1/2 cup olive oil
  • Salt, to taste

Instructions

  • Add to the bowl of a food processor the zucchini and the juice pulp, pulse for about 1-2 minutes. Add the garlic, miso paste, tahini, garlic cloves, nutritional yeast, lemon and lemon essential oil. Pulse until well combined. (Scraping down the sides when necessary.) With the machine running, stream in olive oil until it becomes the desired consistency. Taste and adjust the lemon and salt if needed. Transfer over to a bowl. Top with zucchini blossom pesto (directions below.) Dig in!

Zucchini Blossom Pesto

  • In a clean food processor bowl, add the zucchini blossoms, pine nuts, garlic, salt and pulse until finely ground. With the machine running slowly stream in the olive oil until you have achieved the consistency you desire. Adjust salt if needed.

Notes

*You are not required to use doTERRA essential oils, if you use essential oils though make sure they are food-grade and safe for internal consumption. If you do not want to use the essential oils then just add more lemon to the hummus if desired.
** This recipe should be enjoyed by all but a lot of us do not have juice pulp on hand. If not, just add a can of chickpeas or two zucchini if you do not want to add legumes.