Spicy Zucchini Hummus
Submitted by Michelle Tsutsumi and slightly modified by Mugs
Makes: 3 cups hummus
What to do with all those zucchini coming up in the garden? This is a great dip for fresh veggies!
2 medium zucchini, chopped
3/4 cup tahini
1/2 cup freshly squeezed lemon juice
1/4 cup olive or hemp seed oil
2 cloves garlic
2 1/2 tsp sea salt, or to taste
2 Tbsp cumin
¼ tsp cayenne pepper OR ½ tsp paprika
– In a food processor, fitted with an s blade, blend zucchini, tahini, lemon juice, hemp seed oil, garlic, sea salt, cumin and cayenne pepper or paprika until smooth and creamy.
– Store in a glass container in a fridge for up to 1 week.
– Serve with a variety of fresh veggies such as baby carrots, celery, snap peas and cucumber slices, or make a healthy collard wrap filled with hummus and sprouts.