Hummus
Here is a version of hummus I like although I often make it with zuchini instead of a nut base because I get sick of nuts and I never get sick of veges.
Recipe:
3/4 cup macadamia nuts
4 Tablespoons lemon juice
4 Tablespoons tahini
1tsp cumin
1/2 tsp minced garlic
1/2 tsp salt
water to mix
Blend all ingredients until smooth. Taste and season.
If you thin it down it makes a great dressing for coleslaw or my personal favorite a salad of mixed sprouts- heavy on the mung bean sprouts.
This sounds delicious! If I was to make it with zucchini, about how much would I use? (I agree with you about the nuts – which is why I sometimes look for alternatives to the Thrive recipes). I am *trying* to run, lol. I wouldn’t go so far as to say I’m a runner – at 40 I’m primarily trying to find the right fitness plan for my body type. It’s definitely a journey and so far, the running has been fun.
(Btw, your broccoli salad also looks amazing!)
I would use 1 large zucchini and 2 tablespoons of olive oil which would blend to a creamy consistancy and give you 250 calories instead of macadamia nuts which give you a wooping 700 calories… Yikes!
I would also add 1/2 tsp tumeric for its anti inflamatory properties and if you like a savory almost cheesy flavor then a little brewers or nutritional yeast. It also gives it the flavor depth that you miss without the macadamia nuts.
I am also 40 and took up running just a year ago whilst also giving up complex carbohydrates… never felt better
Oh and broccoli salad is one of my favorite things… especially leftovers for lunch.
Happy running!