I’ve never been a big fan of chick-peas but I do love hummus. And there are a few ways of making hummus with out them. My favourite is using courgettes. I always have a stack of courgettes in the fridge as I like to juice them, spiralize them (using a spiraliser) which turns them into noodles or use them as a base for dips and spreads. Making sure your cupboard and fridge are fully stocked is half the battle of staying raw and eating healthy. You probably find that you are most tempted to get a take-away or dive into the freezer for a microwave meal when your cupboards and fridge are bare! So make sure you plan ahead and keep fully stocked.
I like to make sure I eat a varied diet including lots of herbs and spices as they have many health protective qualities. I think it’s really interesting that despite India being one of the most polluted countries in the world, they actually have the lowest rates of chronic disease. Obviously they use lots of herbs and spices in their foods which are all extremely anti-inflammatory and a lot of the spices such as cumin and turmeric promote apoptosis (cancer cell suicide) and fight free radicals.
You may have heard me talk about the connection between inflammation and chronic disease before which is why we should all be eating an anti-inflamatory diet which helps to prevent us from ill-health. But if you don’t know much about acidity, alkalinity and inflammation, then you may wish to read this.
Okay, so back to the hummus recipe I hear you cry.
- 1 cup courgette, peeled and chopped (use the peelings in a juice)
- 1/4 cup lemon juice
- 2 cloves garlic, peeled
- 3/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1/4 teaspoon chilli powder
- 1/2 teaspoon cumin
- Pinch cayenne pepper
- 1/2 cup tahini
Place the first 5 ingredients in a food processor and process. Add in the tahini and spices and process again until smooth.
Let me know what you think? And don’t forget to share with your friends using the links below! xxx