Note: This one originally appeared in the <a href="http://velocity.t-nation.com/strength-training-blog/chris-shugart"target=“new”>LiveSpill.
[center]Zucchini Hummus [/center]
Beans, beans, the magical fruit, the more you eat the more you think, “Gee, these are kinda carby, aren’t they? And those Paleo dudes say to stay away. Should I be eating them?”
Well, I’ve never known someone to get fat from beans alone, but yeah, I can see being careful with them, especially when they find their way onto nachos.
Here’s an amazing new recipe I picked up from somewhere and modified a bit. It’s no-legume hummus, or more precisely, no garbanzo bean (chickpea) hummus. Not that garbanzos are Justin-Bieber evil, but I really like the idea of replacing them with zucchini. And the flavor here is outta this world.
You’ll need a food processor for this one, though a blender and some patience will do the trick too if you work in small batches.
3 zucchinis, peeled and chopped
5 tablespoons lemon juice
4 cloves of garlic
2 teaspoons paprika
2 teaspoons pink sea salt
1/2 teaspoon cumin
1 teaspoon turmeric
a few sprinkles of cayenne pepper, to taste
1/2 cup tahini (sesame seed butter)
1 cup of sunflower seeds
Optional toppings/garnishes: extra virgin olive oil, sesame seeds, parsley
Making the Stuff
Pop all the ingredients except the optional garnishes into the food processor. Blend until fairly smooth (I like mine on the coarse side.) Top with garnishes. Serve with <a href="http://velocity.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/lowcarb_flatbread_pizza_crust"target=“new”>Low-Carb Flatbread or celery.
Enjoy! – Chris