If you've ever bought hummus from the store you know it is pretty expensive for just a little tub of hummus, a lot of which is holed out at the bottom. Basic hummus recipes consist of blended chickpeas, garlic, olive oil, lemon, and tahini - a sesame seed butter that is high in fat/calories, tasty, and also very pricey. Because of the tahini and olive oil the fat content and calorie count can be very high.
Chickpeas are a great source of vegan protein, and since hummus is so tasty and easy to take on-the-go, I ventured to recreate the recipe with 2 main goals: lower the fat content, and boost the nutritional value with veggies + herbs. I believe I accomplished both!
- 1 can organic chickpeas
- 1 cup organic zucchini (or raw veggie of choice)
- 1/3 cup fresh cilantro (or fresh herb of choice)
- 2 tbs. Braggs Liquid Aminos
- 2 tbsp. filtered water
- 2 tsp. minced garlic
- Juice of 1 or 1/2 a lemon
- Everyday seasoning to taste (Trader Joe's brand)
Blend all ingredients in food processor until smooth. You may have to pulse it and stir a few times, and with patience it will all blend up.
Garnish with herbs and a dusting of paprika or seasoning.
Serve with veggies and store in the fridge.
I brought this to a party and it received RAVING reviews! Everyone was asking for the recipe, which I thought was hilarious. I just whipped the chickpeas up with some veggies, herbs, and whaala! a beautiful flavor combination came out!
This recipe is very simple and versatile, and you could come up with TONS of veggie/herb combos to suit your and your family's taste.
*Photo courtesy of GoToRawFood.com (http://gotrawfood.com/zucchini-hummus)
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