Zucchini fritters with beetroot hummus 


1 zucchini grayed

2 Tbs coconut flour

1 egg + 1 egg white

Pinch of Himalayan Salt 

Whisk eggs first. Add grated zucchini and coconut flour. Mix until well combined.  Season and with. 

Cook 2 Tbs fritters at a time in a non stick pan with a little coconut oil. Flip when bubbles appear on top. 


1 can of chickpeas drained

1 medium cooked beetroot

Juice of 1/2 a lemon

1 clove of garlic

2 Tbs hulled Tahiti

100ml olive oil. 

Place all ingredients in a food processor and blend until smooth  


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