I really like Hummus, it’s a fantastic accompaniment to so many things….crackers, veggie sticks, bread, pita, roasted vegetables, sandwich spread…I’ve used it with almost everything. But sometimes I find it a bit heavy and dense so this version I have here is perfect. It’s made with Zucchini instead of Chick peas which transforms it from thick and oily to light and airy. I have omitted the added Olive Oil so that the only fat is coming from the Tahini. All that’s left is pure flavor. I am also not a huge fan of straight on raw garlic, especially when I know I’m going to be eating a huge quantity of a dish. So I often make this with Roasted Garlic instead, the flavors of the garlic mellowing out in the oven. It can be easily made with a couple raw garlic cloves when roasted is not available.
Sesame Seeds are a huge powerhouse offering us an array of minerals, specifically calcium. There are a few different varieties available the most popular being the brown unhulled Sesame, the white Sesame which is hulled and not as bitter in flavor and the black Sesame which is very nourishing to the kidneys. I recommend purchasing raw organic Tahini as the oils are still in tact or even better making your own paste using your food processor or high speed blender. Whenever nuts or seeds are heated and then left to sit the oils go rancid very quickly. Heated fats are also very difficult for the body o digest and breakdown. We are designed to eat fats in their raw state, preferably as they keep us youthful, plump and juicy from the inside out!
The recipe is 5 minutes from start to finish so what better way to get some extra veg in today??
2 medium Zucchini peeled and chopped
½ cup fresh Lemon Juice
1 bulb Roasted Garlic or 2-3 cloves fresh Garlic
¾ cup raw Tahini butter/paste
2 Tsp. Sea Salt
½ Tsp. ground Cumin (optional)
Place all ingredients in a high speed blender and process until smooth. This recipe will thicken as it sits especially in the refrigerator. Will keep for 5 days refrigerated.
I have the Hummus pictured in Endive Leaves with just a sprinkling of Smoked Paprika on top 😉
Note – to roasted garlic cut the top off an entire garlic bulb. Wrap the bulb in aluminum oil and cook for 30 – 45 minutes in the oven at 350+ degrees…I often throw a bulb in when I’m cooking something else and store it as is in the fridge for another time.
Love Jennifer xoxo