I am always looking for new and exciting ways to include more fresh vegetables into my diet and the diet of those around me, and this is a corker of a way to include an added serve of vegetables into a entertaining classic, without anyone being the wiser, especially the kids!
I love to serve this hummus up when we have friends over as an exciting alternative to traditional hummus knowing that everyone who dips in is nourishing their bodies with all the healthful benefits fresh, raw zucchini provides including vitamin A, potassium, fibre and anti-oxidants.
Add to this the flavour bombs of cumin and turmeric, each of which bring another dimension of nutritious value, and you have a real winner.
By replacing the chickpeas found in traditional hummus with fresh zucchini you are not only adding in an extra serve of fresh veg, meaning more vitamins and nutrients, but you are also reducing the chances of any stomach irritation which so typically occurs in so many people following the consumption of chickpeas, and there is no soaking required! Too easy.
This recipe makes about 2 cups. Store in an airtight container in the fridge for up to a week.
2 medium size zucchini, chopped
1/2 cup tahini
Juice of 1 lemon
2 tbsp. extra virgin olive oil
2 tbsp. water
1 clove garlic, crushed
1/2 tsp ground cumin
1/2 tsp turmeric
salt to taste
Chop zucchini into small chunks and add to the food processor along with all other ingredients. Blitz on high speed until smooth. If it is too thick for your liking, simply add a little more olive oil or water to the mix and keep blitzing until you reach the consistency you are after.
Drizzle with a little more olive oil and a sprinkle of cumin to serve.
Stephanie Meades is a Holistic Health Coach with Life Wellness Co. www.lifewellnessco.com