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Zucchini and Basil Hummus on Naan - Lunch Version

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Zucchini and Basil Hummus on Naan - Lunch Version

Olivia
The Cook
4 Servings
18 Ingredients
2 Comments

Our low histamine Zucchini and Basil Hummus on Naan lets the flavors of the garden shine through in its simple ingredients. Homemade flatbread is smeared with an herbaceous summer squash dip then filled with crisp veggies for a vibrant and fresh lunchtime wrap.

4 Servings
18 Ingredients
2 Comments

Ingredients

  • ⅔ cups Coconut Flour
  • ⅔ cups Arrowroot
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Garlic Powder
  • ½ cups Water, Hot
  • ⅓ cups Olive Oil
  • 4 teaspoons Coconut Oil
  • 2 cups chunk Zucchini
  • 2 ½ cups chunk Squash, Yellow
  • 1 ½ cups Basil, Fresh
  • 3 medium Garlic, Cloves
  • 1 ½ teaspoons Salt
  • 2 tablespoons Lemon Juice
  • ¼ cups Olive Oil
  • ½ cups slice Cucumber
  • ¼ cups grate Carrot
  • 1 cup slice Bell Pepper, Red

Containers

Supplies

  • Foils
  • Baking Sheets
  • Labels
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 wrap
Amount Per Serving
Calories
500
Total Fat
39g
Saturated Fat
11g
Cholesterol
0mg
Sodium
2176mg
Potassium
512mg
Total Carbohydrates
35g
Fiber
9g
Sugar
5g
Protein
5g
Zone Blocks
0 Protein 13 Fat 4 Carbs

2 Comments

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    1. Hi Lulu, you do not need to cook the zucchini and squash before you process them, you can leave them raw.

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