I have been meaning to post this recipe forever. I live on this stuff. We make this at least once a week, often twice.
This zucchini hummus recipe is light, (mostly) raw, healthy, enzymatically active and most importantly: delicious. Zucchini hummus is essentially the same concept as hummus but instead of using garbanzo beans, you use raw zucchini. I find it is easier to digest than regular hummus and I also prefer the taste. It makes a great salad dressing, dip for veggies, crackers and pretzels and tastes great on a hamburger with carmalized onions as well. You can also try it in wraps or on sandwiches or by the spoonful!
I use organic veggies, spices and tahini in my recipe and Colavita Olive Oil.
1 1/2 medium zucchini, skin on
3 lemons, juiced
1/3 c olive oil
5 garlic cloves (this is my preference, you may put less if you'd like a milder flavor or more if you want it heavy)
1 heaping TBLS cumin
1 Tsp sea salt
1/2 tsp turmeric
3/4 cup tahini (I use Woodstock or Once Again organic)
Blend in food processor until smooth. Seasoning above is to my taste, you may wish to adjust or add additional herbs and/or spices. Is also wonderful with roasted red pepper and/or red chilies added.