My kids love hummus but I was tired of the bog standard version using chickpeas. I admit, this one does contain almonds, so it might not be right for you and your family but you could always try using seeds such as sunflower seeds as an alternative to nuts.
This dip is a great source of protein, as well as antioxidants and immune-boosting garlic. It is so tasty served with a gluten free crisp bread like one made by Orgran. They taste just like Cruskits and my kids love them slathered with dip after school. You can find the Orgran brand in your supermarket or health food store. On this occasion, I whipped up a serve of quinoa and chia flatbread, but wholegrain crackers or veggie sticks can also be used to make this a great lunchbox or after-school snack. You could also try it on Oat Crackers or our Lentil and Almond Crackers.
1 green zucchini, washed and roughly chopped
1 cup almonds or sunflower seeds, soaked in water for 30 mins (use sunflower seeds for a nut free option)
1/4 cup fresh lemon juice
1/2 tsp lemon zest, grated
2 garlic cloves, minced
1 tbsp ground cumin
1 tsp Himalayan or Celtic sea salt
1/2 tsp freshly ground black pepper
2 tbsp tahini
1/4 cup extra virgin olive oil
1 small handful Italian parsley, chopped
- Place all ingredients except tahini, olive oil and parsley in a blender or food processor and blitz. Add the tahini and olive oil and combine.
- Add the parsley and pulse a few more times.
- Enjoy slathered on crackers, veggie sticks or a nice wholegrain bread.
This will keep in an airtight container in the fridge for 5 days (if it lasts that long!).
Recipe derived from Supercharged Foods: Eat Yourself Beautiful, by Lee Holmes.