Avocado Jalapeno Zummus
I want to start a new trend. I think “Zummus” should be a new word in the dictionary, kind of like the word “Zoodles” has taken over the foodie blog scene. Want to help me? Create your own version of Zummus and post it/share it/pin it (tag or message me and I’ll share it too!) … or simply pin this post and share it on whatever social media you prefer … facebook, twitter, reddit, yummly, stumbleupon … Let’s get this trend GOING!
It’s a simple idea, really … simply adding zucchini to your hummus. It was an idea that struck me years ago when I was challenged to make hummus with lima beans and I had tons of zucchini on hand. Zucchini Hummus … oh yes, ZUMMUS! The mild-mannered zucchini doesn’t take over the hummus … no, not at all. That’s not zucchini’s style. It’s a vegetable that is happy to take the supporting role, zucchini is, a quiet helper in the background. In this case, it simply lightens the creamy dip, adding a bit of nutrition and moisture and a little “bounce”, if you will. The dip is not so heavy when you add the zucchini, yet it still retains that creamy, tangy, garlicky taste and texture. You end up with a creamy dip that has no sour cream, no mayonnaise, none of that fattening junk that you normally find in dips. It’s high in protein, fiber, taste, with healthy fats and vegetables all in there. It’s totally gluten free, low in fat, heart healthy … I could go on and on and on about all the health benefits of the ingredients in this yummy dip/spread.
So are you in? Will you help me? Let’s make Zummus the newest household word for health-conscious folks across the world. Share this post with your friends and social networks. And then (if you happen to be a blogger … or even if you’re not) make this … or your own flavor variation of Zummus and post a picture and share it on facebook or Pinterest or Twitter (and I would love it if you would tag me so I can share it too).
Zummus deserves a place in our language, in our lives, in our homes, in our lunchboxes. (Not to mention, it gives you one more fabulous use for that vegetable that all of us gardeners … and even friends and family and neighbors of gardeners … both love and curse.)
- 1 ripe avocado
- About 1 cup of shredded or chopped zucchini
- 1 15-oz. can chickpeas (aka garbanzo beans), drained
- 2 – 5 cloves of garlic (depending on how garlicky you want it!)
- 1 - 2 Tablespoons tahini
- 1 - 2 Tablespoons extra virgin olive oil
- 1/2 - 1 jalapeno, seeded and cut into chunks
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- juice of 1 lemon
- Pit the avocado and spoon the flesh into a handi chopper or mini blender. Add the rest of the ingredients and pulse, then blend until smooth, adding liquid from the beans or water if needed to get it to blend well. Taste and adjust Tahini, olive oil, and seasonings as desired.
- Enjoy with veggies, toasted pita wedges, crackers or use as a spread on wraps, pizzas or sandwiches.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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I challenged some of my foodie friends to come up with their own version of Zummus.
Here’s one from Bobbi’s Kozy Kitchen, flavored with cilantro and cumin … She says she just made the best sandwich EVER with her zummus. And I gotta agree with her that Zummus is just the funnest word ever to say!
Here is an Italian twist on Zummus from Full Belly Sisters … I love the Parmesan and that she GRILLED the zucchini … yum!