logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Folklore and Mythology
Baptist
Florida
Cosmetics
Distance Learning
Reading
Crochet


dailyclick
All times in EST

Full Schedule
g
g Allergies and Colds Site

BellaOnline's Allergies and Colds Editor

g

Try zummus


I love hummus but the thick paste is traditionally made with chickpeas, a legume. All legumes are taboo for me as I am intolerant of them. I also am a follower of the paleo diet which banishes them as well.

Imagine my excitement to discover zummus, which uses zucchinis in place of ground chickpeas. I happen to have an abundance of zucchinis growing in my garden. Zummus lets me enjoy something I love as well as use up some of my zucchinis, either green or yellow.

One thing I've always appreciated about hummus is that it uses tahini, or sesame seed paste, a staple of Middle Eastern and Mediterranean cooking. Tahini is perhaps most notable for its essential role in making hummus, although its uses go far beyond that iconic dip. The thick paste is loaded with vitamins, antioxidants and minerals, making this superfood not only heart-healthy.
It's also an alternative seed butter for those intolerant or allergic to peanut but or nut butters.

You can find tahini in most grocery stores, possibly in the health and nutrition section or hidden in the ethnic foods section. Try to find an organic version, if possible.

Hummus is a Middle Eastern sauce/dip that is traditionally made with ground chickpeas. If you are not averse to legumes, try making the traditional version. Simply drain a can of legumes and use them in place of zucchinis.

This recipe uses zucchini instead to make it paleo-friendly. Try different variations by added roasted red pepper or sun dried tomatoes.
~Makes 4-6 servings

Ingredients:

2 medium Zucchini (or yellow squash), peeled and chopped
1/2 Cup Tahini
1/4 Cup Lemon Juice
1/3 Cup Olive Oil
3 Garlic Cloves
1 1/2 TSP Cumin
Salt & Pepper to taste
Note: I omit the garlic because of sensitivities and still find the zummus yummy.

Instructions:

Combine all ingredients in a food processor, and process until smooth. Zummus may be stored in the refrigerator for a few days or served immediately on a sandwich, with veggies or crackers.


Add Try+zummus to Twitter Add Try+zummus to Facebook Add Try+zummus to MySpace Add Try+zummus to Del.icio.us Digg Try+zummus Add Try+zummus to Yahoo My Web Add Try+zummus to Google Bookmarks Add Try+zummus to Stumbleupon Add Try+zummus to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Allergies and Colds Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Sheree Welshimer. All rights reserved.
This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.

g


g features
A2 milk

Stop the flu

Halloween goodies

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor