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Post by Deleted on Aug 17, 2012 15:16:50 GMT -5
This is delicious! Collecting zuchini recipes because we have loads of it right now.
From Clean Eating Magazine
Cleaneatingmag.com
"Raw" Beanless Zucchini Hummus
INGREDIENTS:
3 raw zucchinis, peeled and chopped
6 tbsp lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
1/2 tsp ground cumin
1 tsp turmeric
2 pinches ground cayenne pepper
1/2 cup raw tahini
1 cup sesame or sunflower seeds, soaked
Extra-virgin olive oil, for drizzle
Fresh parsley, minced for garnish
INSTRUCTIONS:
Place all ingredients, except oil and parsley, into a blender or food processor and blend until smooth or to desired consistency. Drizzle with oil and garnish with parsley. Complement it with crudités, raw flax crackers or whole-grain pita bread. You can also spread it on sandwiches or mix it with salads.
Nutrients per 3-oz serving: Calories: 140, Total Fat: 11 g, Sat. Fat: 1.5 g, Carbs: 8 g, Fiber: 2 g, Sugars: 1 g, Protein: 5 g, Sodium: 330 mg, Cholesterol: 0 mg
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Post by lillygurl360 on May 28, 2013 8:36:56 GMT -5
This is delicious! Collecting zuchini recipes because we have loads of it right now.
From Clean Eating Magazine
Cleaneatingmag.com
"Raw" Beanless Zucchini Hummus
INGREDIENTS:
3 raw zucchinis, peeled and chopped
6 tbsp lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
1/2 tsp ground cumin
1 tsp turmeric
2 pinches ground cayenne pepper
1/2 cup raw tahini
1 cup sesame or sunflower seeds, soaked
Extra-virgin olive oil, for drizzle
Fresh parsley, minced for garnish
INSTRUCTIONS:
Place all ingredients, except oil and parsley, into a blender or food processor and blend until smooth or to desired consistency. Drizzle with oil and garnish with parsley. Complement it with crudités, raw flax crackers or whole-grain pita bread. You can also spread it on sandwiches or mix it with salads.
Nutrients per 3-oz serving: Calories: 140, Total Fat: 11 g, Sat. Fat: 1.5 g, Carbs: 8 g, Fiber: 2 g, Sugars: 1 g, Protein: 5 g, Sodium: 330 mg, Cholesterol: 0 mg I would like to try hummus but I have no idea what it tastes like and it is so expensive I the store. |
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on May 28, 2013 9:20:10 GMT -5
I would like to try hummus but I have no idea what it tastes like and it is so expensive I the store.
You can make it easily in a blender (or food processor). Endless variations of hummus. I don't make it the same way twice.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
1 teaspoon ground cumin
* 1/2 teaspoon salt (more or less to taste)
1 tablespoon olive oil
In a blender combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency, like a creamy spread. Chill until serving.
**I fiddle with it by using other spices instead of the cumin (such as a teaspoon of roasted seasame seeds, using roasted garlic, roasted red peppers, or fresh chopped basil, and/or cilantro, or parsley, adding lemon juice, plain yogurt or tahini. When serving, I drizzle more olive oil over it, garnish with chopped parsley.
Best with warm wedges of pita bread or naan.
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Post by lillygurl360 on May 28, 2013 13:58:15 GMT -5
I would like to try hummus but I have no idea what it tastes like and it is so expensive I the store.
You can make it easily in a blender (or food processor). Endless variations of hummus. I don't make it the same way twice.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
1 teaspoon ground cumin
* 1/2 teaspoon salt (more or less to taste)
1 tablespoon olive oil
In a blender combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency, like a creamy spread. Chill until serving.
**I fiddle with it by using other spices instead of the cumin (such as a teaspoon of roasted seasame seeds, using roasted garlic, roasted red peppers, or fresh chopped basil, and/or cilantro, or parsley, adding lemon juice, plain yogurt or tahini. When serving, I drizzle more olive oil over it, garnish with chopped parsley.
Best with warm wedges of pita bread or naan.
I would probably leave out the cumin In this recipe though. |
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