Saturday, August 20, 2016

Zucchini black bean almond butter 'hummus'

Zucchini 'hummus' with no tahini.  I made this tonight and it was really good.

1 small to medium zucchini
2 tbsp extra virgin olive oil
2 tbsp of black beans (canned)
1 tsp. lemon juice
1 tbsp. of almond butter
tortilla shells

1 small to medium zucchini, ends cut off, sliced up and placed in a food processor.  Cut up until mostly blended but still showing some peel.  I put a pan on the stove with about 2 tbsp of extra virgin olive oil in the bottom and started it heating up on low heat.   

To the mixture in the food processor I added a tsp of lemon juice, and then dumped half of that product into the pan on the stove.  To the remaining mixture I added two tbsp. of black beans (which were leftover in the fridge from yesterday).  Added a tbsp. of almond butter.  The almond butter was sticky and hard to get into the processor.  Then I spun that up until the mixture was about as smooth as the zucchini had been. 

The mixture in the pan was starting to warm up now.  Mix the rest of the food processor mixture into the material in the pan and stir it all around until it had warmed up and the almond butter just began to melt a bit.  The zucchini has just barely begun to soften a little, but it was still crunchy.

Spread a few tablespoons of the mixture onto two flour fajita shells and folded them over.

It was really good and I had about a half cup or more to put back in the fridge to try cold tomorrow.

No comments: