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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
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.
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.
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