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Smooth prepared zucchini hummus for Full GAPS in a ceramic bowl

Prepared Zucchini Hummus for Full GAPS

A smooth bean-free Full GAPS zucchini hummus made with three raw and two steamed zucchini, prepared tahini, gelatin, lemon, garlic, pure spices, and one oil choice.
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Maximum Chilling Time 3 hours
Total Time 3 hours
Servings: 1 batch
Course: Condiment, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 raw zucchini peeled and chopped into blender-size pieces
  • 2 steamed zucchini peeled, steamed until completely soft, drained, and chopped
  • 1/3 cup filtered water room temperature
  • 2 tablespoons melted natural non-hydrogenated coconut oil or raw cold-pressed olive oil choose one oil
  • 2 tablespoons tahini made from properly prepared hulled sesame seeds additive-free and stirred before measuring
  • 1 tablespoon pure bovine gelatin
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 clove fresh garlic peeled and quartered
  • 1 teaspoon natural sea salt
  • 1 teaspoon pure onion powder
  • 1/2 teaspoon dried oregano

Equipment

  • Small Le Creuset stainless-steel saucepan
  • Stainless spoon and heat-safe spoon rest
  • Steamer insert or steaming pot
  • Sharp stainless knife and wooden cutting board
  • Ninja BN801 Professional Plus Kitchen System
  • Measuring cups and spoons
  • Nine-inch square deep glass dish or glass or ceramic serving bowl

Method
 

  1. Peel all scaled zucchini. Steam the scaled two-zucchini portion until completely soft and leave the scaled three-zucchini portion raw. Drain visible water from the steamed zucchini and chop all zucchini into blender-size pieces.
  2. Place the scaled filtered water in the stainless saucepan. Sprinkle the scaled bovine gelatin evenly over the surface and leave it undisturbed for 1 minute.
  3. Warm over low heat, stirring gently, until the gelatin disappears and the very shallow liquid becomes clear or faintly golden and lightly steamy, about 2 to 3 minutes. Do not boil. Remove from the heat.
    One-third cup gelatin water dissolving over low heat in a Le Creuset stainless saucepan
  4. Load the Ninja BN801 pitcher with the raw and steamed zucchini, dissolved gelatin water, scaled chosen oil, scaled prepared tahini, scaled lemon juice, scaled garlic, scaled cumin, scaled salt, scaled onion powder, and scaled oregano. Secure the lid and seat the pitcher on the base.
  5. Blend on medium for about 50 seconds. Stop and inspect from several sides. Continue only until the hummus is smooth pale green with extremely fine spice flecks and no zucchini pieces, tahini streaks, or separate oil layer.
    Smooth pale green zucchini hummus at the stopped Ninja BN801 blender endpoint
  6. For seven-layer dip, pour into a 9-inch square deep glass dish and smooth into a flat bottom layer. For standalone dip, transfer to a glass or ceramic serving bowl.
  7. Cover and refrigerate for 2 to 3 hours, until the center stays level when the dish is gently tilted and the surface holds a shallow spoon trail while remaining creamy.

Notes

Full GAPS: Use when raw zucchini, properly prepared sesame tahini, gelatin, and the pure spices are already part of the diet.
Oil choice: Use 2 tablespoons melted natural non-hydrogenated coconut oil or 2 tablespoons raw cold-pressed olive oil. Do not use both full amounts.
Timing: The card records only the maximum 3-hour chilling window because the larger source does not isolate active prep and cook times for this component.
Storage: Keep covered and refrigerated and use promptly. No tested standalone leftover window is supplied.
2x: Double every ingredient, keep the raw-to-steamed zucchini split at 6 raw and 4 steamed, and blend as two separate full batches rather than overfilling the BN801 pitcher.

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