Friday, May 6, 2011

Hummus recipe...

This is a recipe for a hummus but instead of using chickpeas, which can sometimes not be the easiest to digest, you use zucchini. It's lower in fat, lower in calories and easier to digest.

It's the perfect snack anytime of the it with broccoli, carrots, cucumbers, red peppers...whatever you heart desires!

My snack today!

It's quick and easy to make, all you need is......

A blender

2 zucchinis, chopped up (organic is best!)
3/4 cup of raw Tahini
2 Tablespoons nutritional yeast
1/2 cup fresh squeezed lemon juice
3 garlic cloves, choppped
2 1/2 teaspoons Celtic sea salt

*Note: Nutritional yeast is a 'good' yeast, loaded with B-complex vitamins. I personally think it can be a little overwhelming sometimes so for instance when a recipe like so calls for 2 Tablespoons I don't make them full Tablespoons if you know what I mean. 

This recipe serves 6-8 servings, you can cut it in half if you like to make less, I keep mine in the fridge and it last about 2 weeks, in a good airtight container of course.

Blend all the ingredients in a blender until smooth.

I got this little mason jar at Ikea a long time, perfect for this! Just scoop a little out in a bowl when your ready for a snack.

Peace and Love,

Jamie xx

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