Slice the zucchini into chunky fingers.Saute the zucchini skin side down only, taking care not to burn it. You don't want to cook the flesh but just soften and lightly brown the skin. Allow the zucchini to cool slightly.
Add the zucchini, tahini, cumin, garlic and lemon juice and process in a food processor until well blended.
Season with salt and pepper.
Drizzle with some EVOO (extra virgin olive oil) and sprinkle with paprika or Dukkah. Serve with low carb vegetable crudites such as celery, cucumber and red capsicum. Use in any recipe calling for traditional hummus.
Spread on Low Carb Seed Loaf with tomatoes, seasoned with salt and pepper. It's also delicious eaten with any of the low carb cracker recipes on this site. Search for crackers in the search bar.
Replace ½ cup of zucchini with ½ cup raw red capsicum and process till fully blended.
Replace zucchini with char grilled eggplant or use lightly cooked cauliflower in place of the zucchini, processing until well combined.
You can use raw zucchini to make this as well if you want to but you will miss out on the slightly smoky taste you get when you brown the zucchini skin.
If the hummus is too thick use a little extra virgin olive oil to thin it out. If you are after more subtle flavors simply reduce the garlic and the lemon juice. Store in the fridge till ready to serve.