to raw - zucchini pasta and red bell pepper 'hummus'
When I came across this Sweet Bell Pepper Humus on Julie - from Julie's Lifestyle aka chef of Essence Cuisine in Ghent - it immediately became a staple in my kitchen!
She uses it in a Mediterranean wrap. I used it as a healthy substitution for spaghetti sauce.
But use can use it as a dip sauce, with eggplants,… combinations are endless
zucchini pasta and red bell pepper 'hummus'
recipe from Julie's Lifestyle
recipe type: to dinner, to lunch, to serve on the side, to raw
what you'll need:
For the Sweet Bell Pepper Humus
3/4 cup of red bell pepper, roughly chopped
1/2 cup of zucchini, peeled and roughly chopped
2 large tablespoons of tahini
1 1/2 tablespoon of lemon juice
1 tablespoon of sundried tomato, roughly chopped
1 small clove of garlic (optional)
3 small dates, pitted & roughly chopped
1 1/2 teaspoon of paprika powder
1/8 teaspoon of cumin (or more to taste)
2 large pinches of chili powder
Himalayan Crystal salt or sea salt, to taste
For the pasta
As many zucchini's as you want… 1 or 2
( You could add carrots, kohlrabi, red beets,…)
Roasted pumpkin seeds
What to do:
Sweet Bell Pepper Humus
Combine red bell pepper, zucchini, tahini, lemon juice, sun dried tomato, garlic, dates,paprika powder, cumin, chili powder and salt in the blender. Blend until smooth.
Use a spirelli maker or mandolin. If you don't have these tools you can use a potato peeler. You'll have more of a tagliatelle spaghetti.
Make spirelli's out of your freshly washed zucchini and serve just like that.
Top of your zucchini pasta with the sweet bell pepper hummus and some roasted pumpkin seeds.
You could use this sweet bell pepper spread for whatever your heart desires. Don't hesitate to try different combinations!