- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
- Walking on Sunshine
- Olive Oil & Omega-3s
- Chimichurri Potato Salad
- Granate Berry
Creamy Zucchini Hummus
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
1 zucchini, peeled and chopped (about 2 cups)
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)
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.