I decided to try out three recipes from Chef Alain Braux‘s incredible cookbook. I love hummus and long for true hummus but since I am off garbanzo beans, I have yet to find a good recipe that fills that longing gap. Chef Alain is my new idol. OMG, this paleo grilled zucchini hummus (houmous de courgettes grillées in french) recipe is a winner. I ran it by four others who are also paleo and they all agreed.
This “prelude” was to be served with his delectable Apricot-Basil Chicken Recipe. Then the plan was to finish the meal with his over-the-top and easy to make Paleo Coconut Raspberry Pots. Need I say more?
The below are my only suggestions for a new cook as sometimes a new cook can take recipes very literal. This is to be expected but you need to be aware that you can make changes as needed and should for your own palate or digestion.
You do want your zucchini to end up being firm and semi-soft before adding it to the food processor. Of course the width and size of your zucchini will make all the difference in your grilling time. The smaller your zucchini the less time on the grill. If you are in a rush, cut your zucchini into 4 long strips. I found the grill did take a bit longer than I expected. I just want to be sure you grill your zucchini until you get that desired and needed semi-soft texture to make your recipe endeavor a hit!
Make sure you add add 2-3 garlic cloves and then add another if you want more. I personally love garlic but there are some who are sensitive. Garlic has long since been used for culinary and medicinal purposes. We are using it raw here and as such it has a characteristic which is pungent and spicy, yet it will mellow and sweeten when cooked in another recipe.
Chef Alain Braux says: If you can find toasted tahini for this recipe, I would highly recommend it. It adds a deeper layer of flavor to your hummus. If, not, that’s okay too. This is a perfect recipe for paleo adapts. Serve with dehydrated, lightly salted veggie chips.
Paleo Grilled Zucchini Hummus-Houmous de Courgettes Grillées -
- • 2 medium zucchini (about 1 pound)
- • 2 oz roasted tahini (sesame seed butter) or ¼ cup
- • 4 garlic cloves, crushed and chopped
- • 1 tablespoon fresh basil, chopped
- • 1 tablespoon fresh lemon juice
- • 1 teaspoon dried oregano
- • ½ teaspoon sea salt (Fleur de Sel)
- • ¼ teaspoon ground cayenne pepper
- OPTIONAL: Extra virgin olive oil to thin down
- • 1 teaspoon fresh parsley, chopped
- Heat your grill to medium high.
- When hot, brush it lightly with coconut oil.
- Trim the ends from the zucchini then slice them in half lengthwise. If you want your hummus to be more flavorful, feel free to scrape out the seeds with a tea spoon. If there are not too many seeds, leave them in.
- Place the zucchini slices on your grill, skin side down, and reduce the heat to low.
- Cook for 5 minutes, flip around and cook another 5 minutes or until tender. Set aside to cool.
- When the zucchini are cool, place into a food processor fitted with its metal blade.
- Add the tahini, garlic, lemon juice, herbs and spices.
- Process for 1 minute, or until very smooth.
- If it's too thick, thin down with extra virgin olive oil (optional).
- I like to eat this hummus at room temperature but it can be refrigerated. It will thicken slightly as it chills.
- Sprinkle with chopped parsley for decoration and additional chlorophyll.