A simple delicious bean-free alternative to hummus, this recipe is made with zucchini instead. Creamy, light, flavorful and easy to digest!
This recipe is rich in calcium and fiber and is great for the immune system.
2 medium zucchinis, diced
3 tbsps raw tahini
1½ tbsps cold-pressed olive oil
1 large garlic clove, minced
⅛ tsp cumin
⅛ tsp black pepper
¼ tsp sea salt
Paprika, for garnish
1 tsp agave (optional)
Tools + Supplies:
Food processor or blender
Bowl for serving
Glass jar (for storage)
In a food processor, combine the zucchini, tahini, olive oil, garlic, cumin, pepper, agave (optional), and salt, and process until smooth and creamy.
Transfer the mixture to a bowl and sprinkle with paprika.
Serve with your favorite cut veggies.
If not using right away, cover tightly and refrigerate or transfer to a jar with a tight-fitting lid. It will keep for 4 days in the refrigerator.
Yields 2½ cups