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Hommus by any other name.

March 18, 2012

Zucchini Hommus

Since following the primal theory, I have cut down on my consumption of chickpeas. Not entirely paleo friendly, chickpeas were quite a staple to my diet, I put them in salads, soups, stews and of course, hommus. This garlicky, lemony dip is a firm favourite in my house, the more garlic & lemon the better!

Recently, I read about a chickpea free hommus based on zucchini which sounded very interesting. I went to make it today but, could not remember where I saw the recipe. Was it in a doctors waiting room magazine? An internet site? On TV?

Anyway, I “winged” it and came up with this recipe, it got the tick of approval from the tribe, which amounts to something, see what you think.

350g zucchini, peeled
1 garlic clove
1 dollop of tahini
Juice of 1 lemon
1 piece of lemon peel
1/2 teas salt
1 dollop of olive oil
pinch cayenne or sumac
Chop the zucchini on SP 6 for 5 seconds.
Mix in the salt and put into a muslin(milk) bag and hang for 1 hour to drain. Squeeze out any extra liquid but don’t rinse. Return to TM and mix in remaining ingredients on SP 7, 5 seconds. Season to taste and serve with a swig of EVOO and crackers.

I wonder if it would work with cauliflower?

 
2 Comments leave one →
  1. naturalnewagemum permalink
    March 19, 2012 9:35 am

    that sounds yummy !!! must try it 🙂

Trackbacks

  1. Chip & Chipper! « Clever Cook

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