OMG – this dip is delicious!
If you’re a hummus fan, you’re going to love this twist on the classic hummus recipe. Plus, if you avoid eating beans or legumes (which I don’t eat very often), then this bean free version will become your new go-to spread.
Every now and then I buy hummus from Wholefoods as I love to add it to some of my meals. Especially the jalapeño hummus. Anything with a spicy kick and I’m in!
But here’s what you NEED TO KNOW when buying hummus – as with most foods these days, chickpeas are highly spread with pesticides and herbicides. Roundup is a common herbicide used on chickpeas, which contains glyphosate.
Why should we be concerned about glyphosate?
Because it’s highly toxic and carcinogenic – meaning cancer causing.
Glyphosate is the most used pesticide in the World and has the highest public profile of any chemical used in food production. It has been found in a range of popular American food products and in the urine of 93% of people tested by the University of California San Francisco (UCSF).
The revelation from WHO’s International Agency for Research on Cancer (IARC) in 2015 that glyphosate is a ‘probable human carcinogen’ has led to consumers around the World asking for transparency regarding the levels of glyphosate in their food.
When buying store bought hummus be sure to buy organic or non-gmo brands. This should really be the case for most of the food you buy as the use of pesticides, herbicides and insecticides are used at an alarming rate.
Be sure to check out the 2017 newest Dirt Dozen guide by the Environmental Working Group, which lists the 12 most highly sprayed crops. Having this guide handy while grocery shopping can literally be a life saver!
Now that we’ve covered off all the important stuff, let’s get to this delicious recipe. And of course, just because it doesn’t contain beans, doesn’t mean you should skimp on quality. Purchasing organic veggies is best.
This recipe takes only minutes to make and you only need a few simple ingredients, which you most likely already have on hand.
Plus, let’s not forget the amazing health benefits – from heart healthy, skin nourishing fat (from avocado), to tons of plant based calcium (from tahini), to vitamin C (from lemons) and vitamin A, folate and potassium (from zucchini), this recipe is loaded with so much incredible goodness!
I used this spread/dip on rice crackers for a delicious snack, on top of my scrambled eggs and it also made the most delicious ‘avocado’ toast for breakfast. Serve it with some gluten free crackers or veggies or use it as a sandwich spread – however you use it I can guarantee it won’t last long!
Hope you enjoy this recipe as much as I do! Be sure to post your foodie comments below and share pics of your creations 🙂
- 1 medium zucchini, roughly peeled and chopped
- 1/2 medium avocado
- Juice form 1 lemon
- 1/4 cup tahini
- 1 Tbsp extra virgin olive oil
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 2 cloves garlic, roughly chopped
- Dash of paprika (for garnish)
- Place all ingredients into a food processor.
- Pulse a few times to combine all ingredients, then pulse on high to fully combine. You may need to scrape down the sides a few times.
- Top with a dash of paprika and serve.