Zucchini Hummus Ingredients:
1 Zucchini, peeled and chopped (about 1 ½ cups)
2 Tablespoons raw tahini
2 Tablespoons fresh lemon juice
½ Teaspoon crushed garlic (1 clove)
¼ Teaspoon ground cumin
¼ Teaspoon paprika
¼ Teaspoon salt
Instructions:
- Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Store in a sealed container in the refrigerator, Zucchini Hummus will keep for 5 days.
Variations: For Garbanzo Bean Hummus, replace the zucchini with 1 ¼ cups cooked garbanzo beans and add ¼ cup water.
Hummus Sandwich Ingredients:
Yields 1 serving
2 Large romaine lettuce leaves
½ Cup Zucchini Hummus
¼ Red bell pepper, sliced into rings
2 Tablespoons sliced black olives
Instructions:
- Spread one of the romaine leaves with the hummus and arrange the red bell pepper and black olives over it.
- Out the second romaine leaf on top. Serve Immediately.
Author: Raw Food Made Easy
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