Megan the Detoxinista has done it again! Her Zucchini Hummus dip is nothing short of the title… AMAZING! Cutting out the calories in the Garbonzo beans makes this hummus even healthier! This recipe is raw, vegan and can be made Gluten Free is you use the right tahini paste (or make your own).
Raw Bean-Free Hummus
makes 1 1/2 cups
1 cup diced zucchini
1/3 cup raw tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon sea salt, plus more to taste
2 teaspoons ground cumin
Optional: Chia Seeds
Blend all ingredients until smooth and serve with your favorite veggies.
When I was done blending, it was a little runny so I added 1 Tbsp Chia Seeds. Excellent decision!! It thickened up the dip, just enough! Now bring on the carrots, celery and cauliflower…. I’m goin’ in….. join me!
There are many different ways to store your greens and no one way works for everyone. My way is what I call, The Quick Use Way! These are things I will be using in recipes daily or are scraps to use in other dishes. Since a picture is worth a thousand words, we’ll start there and save you some reading!
All of my “leftovers” go in a glass pyrex container with a secure lid. If you do any smoothie making, this is a great opportunity to save fruit and veggie parts that you would otherwise discard from a vegetable platter.
*Tip: If you buy veggies to snack on, pre-chop them as soon as you get home for easy grabbing.
I have our pre-chopped celery in another container filled with water so they last longer (this one does not need a lid). Then the tops and bottoms go into the leftover container for easy-grab smoothie use and Voila! No waste!
Storing Herbs: One of my favorite gals, Elizabeth Rider, shows you how to store your stemmed greens like herbs and scallions in this great video.
It really is that simple! Have fun!