Raw Zucchini Hummus Recipe
Raw Zucchini Hummus is one of my favorite dips. Not only is it super tasty but, it’s a double duty dip! Make this one dip and have it on hand as a healthy, raw snack or make a meal out of it.Ingredients:
- 2 cups zucchini, peeled and coarsely chopped
- 1/3 cup Tahini (sesame butter)
- 2 Tablespoons fresh lemon juice
- 2 & 1/2 Tablespoons ground cumin
- 1/2 -1 teaspoon sea salt
- 1 clove garlic, minced or 1/4-1/2 teaspoon granulated garlic
- 1/2 Tablespoon (or more to garnish) dried or fresh parsley
*Before using the tahini, (with the lid on) turn the jar upside down for about 10 minutes. This will help disperse the oil that typically settles at the top. Stir tahini prior to adding to the food processor.
Place *tahini, lemon juice, cumin and sea salt in food processor and blend briefly. Scrape down the sides of the food processor and then add the zucchini. Mix or pulse until well combined. Lastly, add the garlic and parsley to the food processor and pulse several times. Taste and add more salt, lemon juice, cumin, or garlic per preference. Remove from food processor and transfer into serving bowl. Garnish with more parsley and cumin (optional) prior to serving. Store covered in the fridge for about four days.
As a snack: Serve this up as a dip with raw, dehydrated seed crackers or veggie “sticks” of carrots, celery, sweet peppers, jicama and or cabbage. (Or with crackers, tortilla or veggie chips.)
As a meal: Serve in a wrap or sandwich doubled up with the veggies of your choice. You could use Romaine, red leaf lettuce, whole wheat and or sprouted tortillas or bread. You can also opt to cook up an 8 oz box of whole wheat, quinoa, brown rice and or veggie pasta and use the zucchini hummus as a sauce.