Legume Free Hummus – #TuesdayFoodsday

I have a friend who has a legume allergy. I felt bad that he doesn’t get to enjoy some of the great foods that I do. So I decided to […]

I have a friend who has a legume allergy. I felt bad that he doesn’t get to enjoy some of the great foods that I do. So I decided to do something about it. After scouring the interwebs, I found a recipe from the Primal Kitchen Chaos blog and then I adapted it to my more reasonable budget. It was a hit at the dinner party. My friend with the allergy loved it and those without the allergy thought it was a tasty (and possibly healthier, not sure on that one) recipe.

Ingredients:
1 3/4 cup Zucchini (approximately half a ‘decent-sized’ one), peeled and cut into smaller pieces
1/2 cup raw, unsalted skinless almonds (I used almond slivers)
2 T almond butter
2 T Extra-Virgin Olive Oil
2 1/2 teas. Lemon Juice
2-4 cloves of Garlic (I used 4 regular sized cloves because I like lots of garlic in my hummus)
1 teas. Sea Salt
1 slightly rounded teas. Cumin
Dash of Cayenne Pepper
Paprika to garnish, if you’re into that sort of thing.

Optional Add-Ins: Roasted Red Peppers, Pine Nuts, Artichokes, Sun-Dried Tomato, Black or Kalamata Olives, etc.

This one is pretty simple.

Put all ingredients into a food processor.
Blend until smooth and creamy.

 

Photo credit here.

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