Bean Free Zucchini Hummus Dip is Anti-inflammatory
Hummus dip is something I crave – great as a sandwich spread, dip, or snack – it makes quick business of snacking. If you are bean sensitive as I am, it’s important to find a substitute for the garbanzo beans that you find in most hummus that’s deliciously tasty. A great benefit of this Bean-Free Zucchini Hummus Dip recipe is that it is anti-inflammatory and easy to make in under 8 minutes. A wonderful take on The 8 Minute Method!
Why Snacking is a Good Thing
Snacking regularly is actually a good thing. The trick is to consume HEALTHY SNACKS. If you reduce the size of your main meal plates, then you can increase the size of your snack plates as long as they are healthy. All of this helps you to stay on your food plan and not fall off. HOORAY!
Lately, I have been eating 6 times per day. Smaller meals more often helps to keep me full longer and prevents my snacking on unhealthy snacks. I count them as 3 meals per day with “healthy snacks” in between. It keeps me on point and I know it can help you also. Preventing blind munching of unhealthy snacks is as simple as planning out your food day. The Bean-Free Zucchini Hummus Dip recipe is a very healthy snack.
Add Extra Zip to This Zucchini Recipe
Zucchini, roasted red pepper, and garlic do the trick with this Bean-Free Zucchini Hummus Dip. You can also create this without roasting the zucchini, although I feel it gives an added richness to the dip. My favorite thing to do is add a drizzle of olive oil. You can also add cayenne pepper or black pepper for a stronger kick OR go with some freshly chopped herbs for an over-the-top party flavor. It tastes equally delicious served with raw fresh veggies or grain-free crackers.
Delicious Bean-Free Zucchini Hummus Dip Recipe
- 2 or 3 small zucchinis, diced
- 1/3 cup raw tahini
- 3 Tbsp fresh lemon juice
- 2 Cloves garlic, crushed (more if you like)
- 1 small red pepper (or a half a large pepper), roasted over a hot flame, skin peeled, and diced
- 1 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 Tbsp chopped fresh parsley
- 1 Tbsp sesame seeds
- Preheat oven to 350 degrees, oil a baking sheet
- Roast zucchini in oven on baking sheet until lightly golden brown
- Combine zucchini and all the ingredients except parsley and sesame seeds in a food processor
- Blend until smooth
- Place in a bowl and sprinkle parsley and sesame seeds over the top
- Serve chilled with raw veggies or grain-free crackers or use as a sandwich spread