Let me tell you about jicama. Like cauliflower, jicama is wonderful to use in recipes because it’s so versatile. First of all, what exactly is jicama? Jicama is a sweet, root vegetable or tuber, sometimes called the “Mexican potato” and looks similar to a turnip or radish. It is technically a legume but because it is not the seed but the root, it does not have the anti-nutrients or carbohydrates of beans. Its crisp white flesh can be eaten raw and is often added to salads, slaws, and garnishes, as it lends a refreshing taste and crunchy texture. Kind of reminds me of a water chestnut. Besides being so versatile in recipes, I love that jicama is mainly fiber, so it’s very low in calories (40 calories for a cup!), and because it is a veggie, you know it is packed with good nutrients too – especially vitamin C.
I don’t really eat many beans or legumes. Peanut butter is my one weakness, I will admit. I find beans difficult to digest and not a good protein source for my body. Plus, being little seeds, they contain anti-nutrients that wreak havoc on my gut. If you do choose to eat beans, soaking them overnight and slow cooking them throughout the day will help get rid of those anti-nutrients as well as make them easier to digest.
Besides peanut butter, I must also admit that chickpeas in the form of hummus have been know to be a weakness of mine – such a creamy and tasty snack – and you know how I feel about creamy foods. They’re my favorites. I’ve tried to substitute other fibrous foods for chickpeas in making homemade hummus like sweet potatoes and beets, but I think this jicama hummus will be my new go-to recipe. It most closely resembles the real deal.
I started by washing and peeling the jicama. It was so slippery that I found it difficult, and the end result wasn’t all that pretty. But, the peel is gone and that is what I wanted.
Next, I chopped the jicama into chunks and placed it in my food processor. I processed until smooth, stopping to scrape the sides several times.
I added the juice of a lemon and an avocado, peel removed and cut into chunks. The avocado brings the creaminess lacking in the jicama by itself, and the lemon cuts the sweet taste of the jicama while also helping the avocado stay a pretty green.
I processed until smooth and wow – what a brilliant green color resulted!
Next, I added garlic. I am a garlic girl, so I added a bunch of it. Garlic may make your mouth taste bad afterwards, but the good it does for your body is worth it. The sulfur compounds in garlic are needed for the liver detoxification process, and the sulfer compound allicin, which is responsible for the strong smell and flavor of garlic, is one of the most potent antioxidants. Plus, garlic is a known antibiotic and cancer fighter, especially when eaten raw.
I added a few tablespoons tahini to achieve the robust flavor of traditional hummus, and processed until smooth and creamy. Tahini is a paste made from ground sesame seeds.
Lastly, while the hummus was processing, I drizzled in the olive oil and gradually added the sea salt and cumin. A little drizzle of olive oil for garnish and a sprinkle of paprika, and voila! I dipped cucumber slices in the jicama hummus, but any chopped veggie or gluten free chip would be delicious. I also plan to use this hummus as a spread and condiment with our dinner.
Recipe type: appetizer, snack, vegetable
1 avocado, peeled and cut into chunks
2 – 5 cloves garlic, minced
3 tablespoons tahini
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon cumin
paprika and olive oil for garnish
Wash and peel jicama, and cut into chunks.
Place jicama chunks in a food processor, and process until smooth.
Add juice from the lemon and the avocado, and process until smooth and creamy.
Add minced garlic and tahini, and process until smooth.
While processing, drizzle in olive oil, and sprinkle in sea salt and cumin.
Garnish with a drizzle of olive oil and a dash of paprika before serving.