Some days I feel more creative than others. Yesterday’s creativity has bleed over into today and I have to admit that this Hummus is just as good today as it was last night. Yet this time, I’ve got pictures and the recipe to share!
Last night I wanted a heavier salad. I wanted something with substance that would last a few hours for I didn’t want to find myself snacking throughout the evening. Thus, I reached for one of my favorite things: sunflower seeds! I figured I’d just blend them up in a salad dressing and pour it over my salad.
Well, it turned out pasty and it sat like a pile of green **** in the center of the bowl. Lori looked at it and shook her head no without even giving it a try. I think the light green color turned her off. After a little convincing, she gave it a try and, even though she doesn’t like hummus (and that’s what she called it) she took a big spoonful as her salad dressing.
And it was great!
I made this again for lunch today and it tasted just as good. Yum. So, I’m writing it down so it will be around for next summer.
Recipe:
1 small (normal) zucchini pealed
- The tops of 7 or 8 basil plants
- 1 cup course chopped carrots
- ½ cup sunflower seeds
- 2 Tbs cold pressed olive oil
- ½ Tb balsamic vinegar
- Bit of salt (little bit on spoon)
As you can see, I’ve got oil, vinegar, salt and Basil as if it’s a salad dressing. But the rest gives it body that makes it more hummus like than salad dressing like. So, place it all in the blender.
I put the zucchini in first for the bulk of the water is going to come from there.
Now, blend. You’ll need your tamper for this is just like making hummus… Well, it is hummus! Press the veggies down into the blades until it starts to turn. At that point, you’re going to let it blend for about 30 seconds on ‘10’ (if you have a Vita-mix). During this time I make sure the blender doesn’t suck air down to the blades stopping the spin. To do this, you hold the tamper right down to where the mixture turns over. The temper gently plugs the hole preventing air while letting the blender turn the ingredients.
As you can see, I got just a little over two cups from this ingredient list. And it’s wonderful!
The best part about this is that it’s really easy and fast. If you don’t mind the green color, you don’t even have to peal the zucchini. The sunflower seeds are also straight out of the bag – no soaking or sprouting! From start to finish it’s probably 10 minutes.
Also note that the ingredients were mostly from the garden – that is, the carrots, zucchini and basil. I love it when I get the opportunity to eat suck fresh living foods. I can basically pick the produce, wash, blend and enjoy in the matter of minutes. The vitality contained in the plants never gets lost. Eat living foods and you’ll find your own vitality will increase.
Good day!
