So I was feeling a little snacky (it’s a word!), but we are on a rather strict vegan diet just now so I decided to be creative and I made up this “hummus” using canned green beans, Tahini, lemon juice garlic and seasonings in my Magic Bullet blender. The first batch was over powered with garlic because I put the same amount (3 cloves) I would normally put in chickpea hummus. But the green beans do not have the starch that chickpeas have, so that garlic became Godzilla and stomped all over my hummus. Boo!
So I got out another can and this time I only added one clove of garlic and I kept the seasoning to a minimum, just a pinch of smoked sea salt and a dash of red pepper for zing and SHAZAM! It was perfect! Just the right combination of creaminess and tangy bite, all I needed was a chip. Hummus is normally consumed with pitas or pita chips or some other starch based medium, but again – I am on a strict vegan diet that keeps all starches to a bare minimum so I needed to come up with a vehicle for consuming this green goodness that met with the rules of my diet, which is working really well for me by the way. Low and behold I had some lovely crisp zucchini in the fridge drawer! With the help of my trusty mandolin I had a plateful of fresh and crunchy chips to dip in no time at all! I loaded a serving of hummus into a little dish, topped it with a pretty red kalamata olive and surrounded it with crisp raw zucchini chips. Let the snacking begin!!!
- 1 can Green Beans, drained
- 1 T Tahini
- 1 clove garlic, peeled
- 1 T Lemon Juice
- 1 pinch Smoked Sea Salt
- Dash Red Pepper
- 1 Zucchini, sliced thin
- Optional Red Kalamata Olive for garnish
- Drain green beans and place in blender bowl/cup and top with tahini, garlic,lemon juice, smoked salt and red pepper.
- Process smooth. (This makes a couple of servings so portion it out)
- Garnish with an olive and serve with raw zucchini chips.