(makes about 3 cups)
2 medium zucchini, peeled and diced...about 2-3 cups depending on the zucchini
1 pinch of sea salt
1 Tbs extra virgin olive oil
1/2 cup tahini
2 cloves garlic
1/2 tsp cumin
3/4 tsp sea salt
1/4 tsp black pepper
Optional: cayenne pepper or paprika to taste
1/3 cup lemon juice (juice of 1 medium lemon)
1/4 cup extra virgin olive oil
Preheat oven to 350F. Place zucchini on a sheet and sprinkle with the pinch of sea salt. Drizzle with 1 Tbs olive oil. Bake for 20 minutes until softened and set aside to cool.
Place the rest of the ingredients, including the cooled zucchini, in a food processor or blender (I use my immersion blender, my kitchen best friend!!). Pulse several times to break up the large pieces, then puree until smooth. Serve immediately for room temperature hummus, or transfer to an airtight container and chill for 1-2 hours before serving.
source: risingmoonnutrition
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