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Creamy Zucchini Hummus

By on November 3, 2015

Every plantiful eater loves a great hummus. If you’re one of these people, you probably have some hummus in your fridge right now. Unlike traditional hummus, though, this tangy, creamy option skips the heaviness of beans—that means it’s light on the lips and invites you to do back  flips.

Prep     15 minutes
Makes   1½ cups

Ingredients
1 zucchini, peeled and chopped (about 2 cups)
½ avocado
¼ cup tahini
¼ cup fresh lemon juice
2 Tbsp olive oil
½ inch fresh ginger
½ clove garlic (or a full one, if your friends can handle it)
½ tsp salt
Pinch of cayenne (optional)

Directions
1. Place all the ingredients in a food processor and process until smooth.
2. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3. Store in the fridge in an airtight container for up to 4 days.

Keep Your Dips
If you want single servings of your favourite pesto or spread, you can freeze them in ice-cube trays. Once frozen, pop them out and transfer them to storage containers. 

From  the “Undiet” cookbook by Meghan Telpner.

About Charleen Wyman

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