Zucchini Hummus

You asked for it, here it is:  My version of Hummus with Zucchini instead of Garbanzo beans. I'm not saying that Garbanzo beans are bad for you, but to get more veggies in your diet and to cut some calories you can use Zucchini.   (1 cup of Garbanzo beans has 295 calories, one cup of chopped Zucchini has 20 calories).  Besides, what else are you going to make with all the Zucchini you grew this summer after you’re sick of Zucchini bread? (Smile)

Now if you are on my 28 day Detox boot camp, by all means, use the garbanzo beans, about 2 cans, as you will need the calories,

Ingredients:

2 large Zucchini’s chopped into large chunks (Now if they are longer than your arm, use one) (If using Garbanzo beans use 2 cans)

½ cup of raw organic sesame seeds

1 -2 cloves of garlic – minced (this is based on taste – I like a lot of garlic)

Juice of one whole lemon

2 Tbsp. Olive Oil
1 Tbsp. Nutritional Yeast seasoning

Water as needed

Directions

Combine all ingredients in food processor and pulse slowly as to not work the processor to hard.  Add water as need to thin out mix.  If processor slows too much, add water.  I like my hummus smooth.

Note:

Zucchini has a lot of water already in it, so don’t add too much water or it will be too thin.  If this happens, add a more sesame seeds.  Hummus is great with raw veggies and makes a low fat, low calories snack.

High in fiber, water, vitamin A, vitamin C and potassium, zucchini offers an abundance of nutrients to support your health. The water and fiber in this tender summer squash help you manage your weight by providing low-calorie volume. Its vitamins and minerals boost your immune system and promote the health of your heart, skin, lungs and eyes. To make the most of this vegetable's nutritional value, include its nutrient-rich skin.

Next week I will be posting my Tabbouleh recipe where I use Quiona instead of cracked wheat