Zucchini Hummus
Ingredients:
1 medium zucchini
1/4 cup cashews (optional, if you want nutless - if so, add an extra zucchini)
1 Tablespoons olive oil
1/4 cup sunflower seeds
1/4 cup sunflower seeds
2 Tablespoon tahini
1/2 lime, juiced
3 Sundried tomatoes, chopped
1 Medjool date, pitted
1/2 garlic clove, crushed
1/2 teaspoon cumin
1/4 teaspoon red chili powder (or cayenne)
1/2 teaspoon sea salt
2 Tablespoons cilantro leaves, finely chopped
Directions:
1. Blend zucchini, cashews, sunflower seeds, olive oil and tahini until creamy.
2. Add remaining ingredients, except for chopped cilantro and blend.
3. Pour mixture into a bowl, and fold in cilantro.
4. Serve as is, or refrigerate. Garnished with chopped cilantro and red pepper flakes, if you like it zippy.
Serve with Grissini Sticks or celery stalks.
"BBQ" Grissini Sticks -
I'm not a big flax cracker fan, so there was a bit too much of that going on for me in this recipe, but some of you may like these, and I felt it worth posting. Even though I usually create my own recipes, every now and then, I'll try something someone else has done. Next time I'd tweak it with almond flour and eliminate some of the flax seed. They are a little bland and that may be because I didn't have the smoked paprika called for in the recipe. But combined with this hummus, they are quite tasty and I love her site and post style and wanted to share the link!
Changes I made:
1 - I combined 1/2 teaspoon red chili powder and 1/4 teaspoon paprika - since I had no smoked paprika.
2 - I used 1 teaspoon oregano instead of 2.
3 - Added 1 Tablespoon olive oil.
4 - Added 2 Tablespoons golden sesame seeds.
5 - Garnished with poppy seeds.
What a tempting spread! I haven't ever liked zucchini hummus--the sad truth is there's a slimy bitterness in raw zucchini that I can always detect, often when others don't. But with the extra spices and sundried toms in your recipe, I might even like it!
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