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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Monday, May 27, 2013

zucchini-based "hummus"

this tastes so much like garbanzo bean-based hummus, but is free of lectins, lower in carbohydrate, mostly raw, and it's delicious, so why not try it? we make this for guests, afternoon snacks, potlucks -- all kinds of occasions, and it always receives compliments.

adapted from this Primal Kitchen Chaos recipe:

  • 1-3/4 cup peeled, cubed raw zucchini (about 2-3 medium zucchinis)
  • 1/2 cup raw, unsalted cashews, sunflower seeds or macadamia nuts
  • 2 tablespoons tahini (roasted sesame butter)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1+ cloves of garlic, pressed (to your taste)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
puree it all in a food processor or blender until creamy. garnish with a sprinkle of paprika if desired. that's it! serve with raw veggies and/or paleo-compliant crackers to dip.




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