I’m not sad that this is the last day of June, it was not a good month for me with work craziness and personal stress. I welcome July with open arms. July is summer to me with fireworks, hot temps, the California State Fair, my birthday, hopefully another Raw Health Expo, and other fun things planned. Bring it!
We still have a house full of chihuahuas here while watching my mom’s dog with our two and I need a bigger lap!
The cats needed a little fun after a week of dog chaos, so I treated them to catnip today and Smokey was all over it!
I also kept things simple for lunch after hitting the gym and catching up on house work enjoying my Mint Hemp Chutney leftovers topped with sprouted kamut berries and a hemp seed nutritional yeast mixture.
But got a little more crazy for dinner using Trader Joe’s tempeh to create a new hummus recipe.
As much as I adore hummus, it’s not really a great source of protein only having a couple of grams per serving. But tempeh has over 20 per serving with a much more satisfying and hearty texture. My plan was to use it in a “meal” hummus and I think it was a winner.
Tempeh Zucchini Hummus
- 1 clove of garlic, crushed
- 1 medium zucchini, chopped
- 1 8oz. package of tempeh, chopped
- 2 tbsp. of lemon juice
- 2 tbsp. of tahini
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. salt
Place all ingredients into a food processor and process to a smooth and creamy texture. Makes 4 servings.
The texture is a little more thick than traditional hummus not having as much liquid, but that made it seem more filling for me.
The flavor is a lot like a traditional hummus with a slight savory spiciness and a rich and creamy texture.
It’s still very scoop-able with the thicker texture, but also great for more filling collard wraps and as a spread for breads and crackers.
And the leftovers can sit in the fridge for a few days for easy lunch packing.
Now I’m gonna celebrate wrapping up June with a glass of wine and a funny movie with three chihuahuas in my lap I’m sure. :-)