What is the zucchini hummus?

In the kitchen of raw food is zucchini hummus immersion or spread made of fresh zucchini, olive oil and various spices and herbs. Zukleta is the base of the recipe used to replace the chickpeas or Garbanzo beans, which are the main component of traditional hummus recipes. Lack of beans in zucchini hummus requires another component with the same texture, which is usually tahini or almond butter. Hummus prepared with zucchini is often used for those who suffer from beans or those who want to increase the nutritional value of everyday food intake. Traditional hummus is made of beans, namely Garbanzo beans, olive oil and all spices and flavors required by chef. Although this attachment is considered to be healthy in most nutrition circles, those who suffer from beans allergy cannot consume conventional hummus. Zucket Hummus can be very useful for these individuals because it combines two main ingredients that give consistency and often the taste of regular humMusu.

Hummus zucchini is produced using brutal and peeled zucchini, processed into a strong olive oil cream and other main base to provide the consistency of real hummus. A base that is often used in zucchini hummus is tahini or sesame seed butter because it provides a stronger texture than when using the zucchini itself. Sometimes the individual can replace tahini with unsweetened almond butter or sunflower seed butter, but the taste will be relatively different. Olive oil, salt, garlic and onion powder contribute to the zucchini hummus to provide a bold and clear taste suitable for immersing vegetables or biscuits.

More often than not, the best type of Squash, which is used in Hummus recipes, is zucchini because it provides more water and less starch to the overall Recipe. This results in a lighter and creamy texture, similar to traditional beans. All ingredientsE in zucchini are chopped and cleaned in a kitchen robot or blender until a strong creamy drop is formed. Cooked squash should not be used in the recipe hummus, as the resulting decline will be too wet and overwhelmed taste and smell. The use of another squash, such as yellow squash or spaghetti squash, will not work so well in this recipe, because they will often be too hard to make them too much in their raw form.