Zucchini Hummus

September 30, 2017
Happy days! We've reached the weekend and am THRILLED!
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I'm celebrating life this weekend by surrounding myself with good people who I love very much 
.
We're going on a picnic & I've been tasked with creating some allergy-friendly bits & pieces for some of my friends who need a little @chef_shine help when it comes to delicious dishes they can't eat due to certain food intolerances...
.
Take hummus for example - even though chickpeas are a great addition to most diets due to their high protein & fibre content, they're still part of the legume family which includes peanuts & soy beans.
.
As you may/may not know, legumes house a common sugar called 'raffinose' which many people have problems breaking down in their body.
.
Their high fibre content can also mess with a lot of compromised gut gardens resulting in not-so-nice side effects.
.
If you have an intolerance to chickpeas and other legumes, you've probably experienced all kinds of bodily reactions after eating including: excess gas, hives/itching of the skin or a tingling sensation in/around the mouth after eating 
.
A couple of friends picnic-ing with me this weekend experience this issue when they eat chickpeas, so I've created a yummy CHICKPEA-FREE HUMMUS so they can have their...errr...hummus & eat it too! 
.
I just tested this batch with my neighbours & my (super picky but lovely) doorman & NONE of them could tell it was missing the key ingredient 
.
Don't take my word for it though - make & enjoy this too!
.
‍Chickpea-free Hummus‍
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✨3 cups peeled, raw zucchini (AKA 'courgette'). Save the peel for veggie stock or a stir fry
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✨1/2 cup hulled tahini
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✨1 tablespoon extra virgin olive oil
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✨1&1/2 tsp cumin
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✨1 large or 2 small cloves fresh garlic
.
✨1/4 cup freshly squeezed lemon juice
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Whiz everything in a food processor or high speed blender until it resembles drool-worthy creamy, dreamy hummus.
.
Taste and adjust to suit your tastebuds. You can add more spices, tahini, garlic or a touch more oil if necessary.
.
Eat, enjoy

Happy days! We’ve reached the weekend and am THRILLED! I’m celebrating life this weekend by surrounding myself with good people who I love very much. We’re going on a picnic & I’ve been tasked with creating some allergy-friendly bits & pieces for some of my friends who need a little @chef_shine help when it comes to delicious dishes they can’t eat due to certain food intolerances…
Take hummus for example – even though chickpeas are a great addition to most diets due to their high protein & fibre content, they’re still part of the legume family which includes peanuts & soy beans. As you may/may not know, legumes house a common sugar called ‘raffinose’ which many people have problems breaking down in their body. Their high fibre content can also mess with a lot of compromised gut gardens resulting in not-so-nice side effects.

If you have an intolerance to chickpeas and other legumes, you’ve probably experienced all kinds of bodily reactions after eating including: excess gas, hives/itching of the skin or a tingling sensation in/around the mouth after eating. A couple of friends picnic-ing with me this weekend experience this issue when they eat chickpeas, so I’ve created a yummy CHICKPEA-FREE HUMMUS so they can have their…errr…hummus & eat it too!

I just tested this batch with my neighbours & my (super picky but lovely) doorman & NONE of them could tell it was missing the key ingredient. Don’t take my word for it though – make & enjoy this too!

Zucchini Hummus

  • 3 cups peeled, raw zucchini (AKA ‘courgette’). Save the peel for veggie stock or a stir fry
  • 1/2 cup hulled tahini
  • 1 tablespoon extra virgin olive oil
  • 1&1/2 tsp cumin
  • 1 large or 2 small cloves fresh garlic
  • 1/4 cup freshly squeezed lemon juice

You do:

  1. Whiz everything in a food processor or high-speed blender until it resembles drool-worthy creamy, dreamy hummus.
  2. Taste and adjust to suit your taste buds. You can add more spices, tahini, garlic or a touch more oil if necessary.Eat and enjoy!

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