It wasn’t that long ago that I had a serious addiction. Like crack pot addiction. Like sell my body, soul and first born addiction.
To hummus.
Yes, that’s in addition to this sexy, secret addiction .
Oh yeah, that creamy beige goodness (ever think you’d here those three words together? Me neither) and I were more than just pen pals. We were bed partners, of the most intimate, loving and somewhat self-destructive kind.
I’m making an assumption here that you could call eating one to two tubs of hummus per day self-destructive. Surely that much of anything is a little excessive?
I remember loving hummus with abandoned passion from my early 20s onwards. When I backpacked Europe solo for 6 months, I ate hummus as my main food group. I even went to some locations thinking first and foremost about the abundance of hummus. I kid you not.
When I found a vegetarian pitta shop called Maoz in Barcelona for the first time I squealed in delight. I then proceeded to eat there once per day, every day, for the week I was there. It would have been twice or three times per day but I was a backpacker. That means one meal per day plus drinks on a backpacker’s budget. Duh. 
When I lived in London for four years, hummus was pretty much a daily staple. I graduated from Tesco’s and Sainsbury’s brands of Hummus to hummus with brand names I couldn’t read from local Middle Eastern grocers.
I then took it to a whole new level when I moved into a North East London house with an amazing chef who would bring me home family size tubs of the hummus from his restaurant late at night. I even dated the Manager at his restaurant when “Chef of the Delicious Hummus” went travelling so I could still have 24/7 access to my beloved hummus.
OK fine. So there were a few more reasons for dating him but the hummus was what kept me committed.
There was many a date night, late night, early morning, work lunch and all day weekend eating fest that I would feast on hummus, Turkish bread and plenty of cheap wine. As my Canadian friends would say, “good times”.
Now I still enjoy hummus, but usually of the raw variety.
Errr…raw chickpeas? Yep, I hear your disdain. That’s why I don’t actually use them! Although you CAN, but you need to soak and sprout them to make them digestible and get that famous creamy hummus texture.
Personally I like to move away from the bean ingredient altogether and opt for a base of zucchini. Yes, seriously. It works a treat! It isn’t quite as starchy or thick, but it’s creamy, certainly not thin and tastes fresh and ridiculously delicious.
There are a hundred raw hummus recipes out there but this is my personal favourite base recipe. Then, to take it to whole new level, I added dill, one of my most beloved herbs, giving this recipe a fantastic fresh twist, and nutritional yeast for a wonderful cheesy flavour.
Before I share it, two important reminders of some upcoming learning and inspirational opportunities for you.
Tomorrow is the first of the FREE 2-Part Teleclass Series on finding freedom from emotional eating. In this teleclass, titled Getting Out of the Monkey Mind and Back in Your Beauteous Bod , you’ll learn:
- The role of stress in emotional eating
- How you can change your response to stress
- How you can influence your psychology and emotional wellbeing
- How to release stress and emotional energy
- How to stop a “bad night” or “I’ve done it now so may as well keep going” mentality in it’s tracks
The call will be held at 7PM AWST/7am US EST, and will be recorded and sent out in an email if you can’t make the live call time. Register for this FREE Teleclass here .
Secondly, the inspirational, fun and beautiful learning experience that will be the Anastasia Book Study Group starts this Thursday the 7th of July. Running for 10 weeks, the Group will give you a nurturing way to learn, connect, be inspired, guided and dig deep into health, healing, connecting with Nature and more so that you live life to the fullest and really elevate your consciousness. Be sure to secure your place right away as it starts in two days time. Learn more and register here .
Now, here is the recipe for you,my fellow addict …
Vegan Cheesy Hummus With Dill
Ingredients:
1 zucchini, chopped (peel it if you don’t want the green colour but I love it personally!)
1 cup of sesame seeds, ground
Juice of 1.5 lemons
2 cloves of garlic
1 teaspoon of ground cumin
3 tablespoons of nutritional yeast (or more for extra cheese flavour)
3 tablespoons of fresh dill
Sea salt and black pepper to taste
Directions:
Blend all ingredients until smooth and creamy. Serve with vegetable crudités or wholegrain crackers, or use it as a delicious salad dressing or sauce for raw zucchini pasta.
I served mine with some vegetable crudités and in simple cos lettuce (romaine) wraps. If I’d had some high quality mustard and sprouts on hand, I would have included these in the wraps too for extra yum. I just used my crudités in the lettuce wraps but I love the veggies grated and stuffed into wraps too.
So freakin’ good!
Reader call out: What’s your secret (or not so secret) food “addiction”, of the past or present (or future if you can see into it )?
Give up the dirt you!
It wasn’t that long ago that I had a serious addiction. Like crack pot addiction. Like sell my body, soul and first born addiction.
To hummus.
Yes, that’s in addition to this sexy, secret addiction .
Oh yeah, that creamy beige goodness (ever think you’d here those three words together? Me neither) and I were more than just pen pals. We were bed partners, of the most intimate, loving and somewhat self-destructive kind.
I’m making an assumption here that you could call eating one to two tubs of hummus per day self-destructive. Surely that much of anything is a little excessive?
I remember loving hummus with abandoned passion from my early 20s onwards. When I backpacked Europe solo for 6 months, I ate hummus as my main food group. I even went to some locations thinking first and foremost about the abundance of hummus. I kid you not.
When I found a vegetarian pitta shop called Maoz in Barcelona for the first time I squealed in delight. I then proceeded to eat there once per day, every day, for the week I was there. It would have been twice or three times per day but I was a backpacker. That means one meal per day plus drinks on a backpacker’s budget. Duh.
When I lived in London for four years, hummus was pretty much a daily staple. I graduated from Tesco’s and Sainsbury’s brands of Hummus to hummus with brand names I couldn’t read from local Middle Eastern grocers.
I then took it to a whole new level when I moved into a North East London house with an amazing chef who would bring me home family size tubs of the hummus from his restaurant late at night. I even dated the Manager at his restaurant when “Chef of the Delicious Hummus” went travelling so I could still have 24/7 access to my beloved hummus.
OK fine. So there were a few more reasons for dating him but the hummus was what kept me committed.
There was many a date night, late night, early morning, work lunch and all day weekend eating fest that I would feast on hummus, Turkish bread and plenty of cheap wine. As my Canadian friends would say, “good times”.
Now I still enjoy hummus, but usually of the raw variety.
Errr…raw chickpeas? Yep, I hear your disdain. That’s why I don’t actually use them! Although you CAN, but you need to soak and sprout them to make them digestible and get that famous creamy hummus texture.
Personally I like to move away from the bean ingredient altogether and opt for a base of zucchini. Yes, seriously. It works a treat! It isn’t quite as starchy or thick, but it’s creamy, certainly not thin and tastes fresh and ridiculously delicious.
There are a hundred raw hummus recipes out there but this is my personal favourite base recipe. Then, to take it to whole new level, I added dill, one of my most beloved herbs, giving this recipe a fantastic fresh twist, and nutritional yeast for a wonderful cheesy flavour.
Before I share it, two important reminders of some upcoming learning and inspirational opportunities for you.
Tomorrow is the first of the FREE 2-Part Teleclass Series on finding freedom from emotional eating. In this teleclass, titled Getting Out of the Monkey Mind and Back in Your Beauteous Bod , you’ll learn:
The call will be held at 7PM AWST/7am US EST, and will be recorded and sent out in an email if you can’t make the live call time. Register for this FREE Teleclass here .
Secondly, the inspirational, fun and beautiful learning experience that will be the Anastasia Book Study Group starts this Thursday the 7th of July. Running for 10 weeks, the Group will give you a nurturing way to learn, connect, be inspired, guided and dig deep into health, healing, connecting with Nature and more so that you live life to the fullest and really elevate your consciousness. Be sure to secure your place right away as it starts in two days time. Learn more and register here .
Now, here is the recipe for you,my fellow addict
…
Vegan Cheesy Hummus With Dill
Ingredients:
1 zucchini, chopped (peel it if you don’t want the green colour but I love it personally!)
1 cup of sesame seeds, ground
Juice of 1.5 lemons
2 cloves of garlic
1 teaspoon of ground cumin
3 tablespoons of nutritional yeast (or more for extra cheese flavour)
3 tablespoons of fresh dill
Sea salt and black pepper to taste
Directions:
Blend all ingredients until smooth and creamy. Serve with vegetable crudités or wholegrain crackers, or use it as a delicious salad dressing or sauce for raw zucchini pasta.
I served mine with some vegetable crudités and in simple cos lettuce (romaine) wraps. If I’d had some high quality mustard and sprouts on hand, I would have included these in the wraps too for extra yum. I just used my crudités in the lettuce wraps but I love the veggies grated and stuffed into wraps too.
So freakin’ good!
Reader call out: What’s your secret (or not so secret) food “addiction”, of the past or present (or future if you can see into it
)?
Give up the dirt you!