Love hummus but find it doesn’t love you back? Oh the heartbreak of unrequited love! But don’t worry, today’s avocado kale zummus recipe is a great alternative. It’s so creamy and delicious but being free from pulses and grains means it’s suitable for those with autoimmune conditions or those who suffer with digestive issues.
Packed full of nutritious leafy goodness and healthy fats it’s a super easy way to up your greens intake and with bags of flavour it’s a great alternative for hummus. Would make an awesome dip at the Christmas buffet. Just chop up some carrots, celery and cucumber and you’re good to go.
Serves 2 – 3
- 1 large courgette
- Handful of chopped kale (stalks removed)
- 1 avocado
- 1 garlic clove
- 2 tablespoons of olive oil
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of coconut aminos
- Pinch of salt and pepper
- Chopped fresh coriander
- 1 tablespoon of olive oil
- 1 tablespoon of pine nuts
- Edible flowers (optional)
Preheat the oven to 190C (fan assisted.)
Chop the courgette into chunks and place on a baking tray. Drizzle with olive oil and a pinch of salt and roast in the oven for 30 minutes until soft. Allow to cool.
When cool, blitz together with the avocado, kale, peeled garlic, coconut aminos, lemon juice, 1 heaped tablespoon of extra virgin olive oil and a pinch of salt and pepper to taste.
Top with chopped fresh coriander, pine nuts and a glug of extra virgin olive oil.
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