Zucchini Hummus

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October 13, 2017


6 cups of zucchini, diced, (about 3 medium-large zucchini)

¾ cup raw sesame tahini

½ cup fresh lemon juice

¼ fresh avocado, optional

1-2 cloves garlic

2 tsp Celtic or pink Himalayan salt

Chili powder


1Removing the skins from zucchini is optional. The only difference to the end result is that the colour will be slightly greener if the skins are left on. Chop zucchini coarsely and place in a high-speed blender. (Skins can be chopped and used in soups or added to green smoothies if you remove them in this recipe.) Peel garlic cloves and cut in half. Add to blender with remaining ingredients and blend until thick and smooth. Spoon hummus into a large serving bowl using a rubber spatula. Garnish with a pinch of chili powder if desired. This hummus is best made a few hours in advance or the day before as it thickens up a bit after standing.

2Recipe is easy to half, and it keeps well for 5-7 days, refrigerated. Typically, hummus recipes call for the addition of olive oil but I find there is enough oil from the tahini without adding any additional olive oil.