Me, my picnic blanket and myself.
I might as well come clean. Today I did nothing. No cooking, no dishes, no gardening (as per the usual Sundays). Instead of all that, I helped myself to a big and beautiful bucket-full of relaxation and nothingness. I spent my morning reading (slowly), with a cup of hot tea (drinking the tea even slower than reading the book). I paced the lawn up and down, back and forth, in circles and reverse circles, enjoying the warmth of the morning sun and thinking of, you guessed it, nothing. I skimmed through the newspaper more interested in the wind blowing through the tree leaves than in any of the articles. Oh, with one exception though. I found out Jamie Oliver is coming (maybe) to town.
After hours of blissful, quiet nothingness I decided to have a picnic snack on the same lawn I was pacing, under a half green, half browned tree. Allow me to welcome you on my super comfy picnic rug and please, help yourselves to a super lightened zucchini dip and some fresh, crunchy veggies. It’s a no-fuss-to-make snack. Just like my day.
- 1 zucchini, roughly chopped
- 1/4 cup tahini (about 6 TBSP)
- 5 TBSP lemon
- 1 garlic clove, roughly chopped
- 1 tsp cumin powder
- 1 tsp cumin seeds, slightly crushed
- chili flakes, to taste
- sea salt, to taste
- freshly ground black pepper, to taste
- 2-3 TBSP olive oil + more to serve
- pistachios, toasted, roughly chopped, to serve (optional)
- Add all the ingredients to a food processor, except pistachios, and whiz until everything is combined.
- Spoon into a bowl, sprinkle some olive oil and few toasted chopped pistachios and you’re good to go.
- Serve with slices of pepper, carrot, cucumber and wholemeal flat bread if you have any (lucky you).
This recipe was adapted from Mariel’s Paleo Hummus.
So, what’s your favorite picnic snack?