Please feel free to share my blog and recipes with your family, friends, co-workers, etc. on Facebook and elsewhere. I've got one more recipe (after today's) to share with you this week, and I'm already brainstorming some of the new things I'll be trying this weekend to share with you next week!
One snack I've really missed since switching to Paleo is hummus. Traditional hummus is made from chickpeas, but because chickpeas are legumes, they aren't part of a Paleo diet.
You can read more on this here: http://www.livingpaleo.com/foods-to-avoid-on-the-paleo-diet/ .
I lovelovelove veggies dipped in hummus as a healthy snack alternative, so when I saw this Paleo alternative that uses zucchini instead of chickpeas, I had to give it a try. I was skeptical, but truthfully, this tastes just like the real thing! Needless to say, I am pumped about this find and will probably be making this pretty regularly.
Paleo Zucchini Hummus
Ingredients:
1 medium zucchini, peeled and chopped
1/4 cup fresh squeezed lemon juice
1/4 cup tahini
1 tbsp extra virgin olive oil
1 tsp cumin
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
2 cloves garlic, chopped
Dash paprika (for garnish)
Directions:
1. Place the lemon juice and tahini in a food processor and blend until well combined and creamy.
2. Add the zucchini, olive oil, cumin, sea salt, black pepper, and garlic and blend until smooth. You may need to scrape the sides down a couple times.
3. Transfer the hummus to a bowl and refrigerate for at least 30 min. before eating.
4. Serve with a couple dashes of paprika for garnish.
I made this on Sunday, and the hubby and I are still enjoying it. It does get a little watery after a couple days in the fridge, but a quick stir gets the texture right back where you want it. Enjoy!
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