By Chef: Alissa Cohen
Posted: November 12, 2010
Difficulty/Easy
Eat this with little baby carrots or pread it on crackers or other veggies. Lighter than traditional hummus and easier to digest.
Yield: 3 cups
Ingredients
- 5 cups zucchini, peeled and chopped
- 1/2 cup tahini
- 4 cloves garlic
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1 1/2 teaspoons sea salt
Instruction
Place all ingredients in a food processor and blend until smooth.
