Zucchini Avocado Hummus is a raw, vegan and paleo option that is rich, creamy and chock full of healthy fats.
Did I mention that it simply requires a toss into your high speed blender and you’ve got a great addition to seafood, veggie platters, chicken, veggie burgers or wraps. You’re only limited by your imagination!
We had our final Feast at the Farm two weeks ago and Chef Chris Pyne made an amazing zucchini hummus that was simply the freshest, zestiest thing I’ve ever put in my mouth! With these beautiful zucchini freshly picked from the fields at Barrie Hill Farms, I had to try creating my own version.
Using my Vitamix makes it all so easy. This magical blender can turn raw veggies into creamy deliciousness in less than 2 minutes. How perfect! I get excited every single time I use this powerhouse. You can check out my other Vitamix recipes here.
I paired the hummus with my very favorite shrimp – Wild Caught Argentinian Shrimp from Marina del Rey. Have you tried them yet? You won’t believe the sweet, juiciness of these plump beauties. I can’t get enough. My favorite way to prepare them is a quick roasting – no fuss, no muss.
I’m running a little behind with new recipes because my new company, More Media Inc. has been keeping me super busy but I’m finally finding a little time to get back in the kitchen and whip up a few things. I hope you’ll love this as much as I do!
Below you’ll see some photos from our feast at the farm. It was an amazing day and even though the rain kept us under a large tent it didn’t dampen our spirits. We still had time to tour the fields when the sun peeked through for a little bit. Then we sat down to a meal that I’ll never forget. I know our influencer guests from Toronto will remember it as well. I loved their enthusiasm!
Zucchini rolled with Goat Cheese and Balsamic Crema
Gorgeous sunflowers in the market
We picked the sunflowers in the field that morning for our table!
Dotti Potts Clay Design Studio & Gallery in Barrie generously made the beautiful tableware for our feasts. How lucky are we!
Beetroot Agnolotti, Beet Greens, Pickled Beets, Pumpkin Seed and Dill Pesto.
This was mind blowing!
Chef Chris Pyne carving Blueberry Marinated Grilled Beef Flank.
Chris is the chef at the very popular Michael & Marions restaurant in Barrie.
Everyone went for seconds!
Each plate was a work of art and this dessert took our breath away!
This was a summer to remember and I cannot wait to feast again in the fields. It’s such a pleasure to share the magic of the farms with new friends. Thanks to all the lovely influencers who joined us in celebrating healthy, whole foods !
I’ve mentioned lots of brands in this post today but was not compensated in any way. This is simply a way of showing my appreciation for great produce and exceptional products!
Zucchini Avocado Hummus with Roasted Shrimp
- 1 lb zucchini, chopped into 4 inch pieces (2 medium zucchinis)
- 1 ripe avocado, peeled and pitted
- 2 cloves garlic,
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon serrano pepper
- 2 tablespoons lime juice (or lemon - your preference)
- 2 tablespoons extra virgin olive oil
- 1/4 cup tahini (sesame seed paste)
- tomatoes, cilantro, whatever turns you on!
Place zucchini and avocado in high powered blender or food processor. Blend until broken down. Add remaining ingredients and blend until smooth and creamy.
Using spatula, pour hummus into a bowl, scraping sides.
Refrigerate any leftovers in an airtight container for up to 5 days.
Roasted Shrimp Recipe: https://simplyfreshdinners.com/2017/02/roasted-harissa-shrimp.html
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