This is an easy flavorful, gluten-free, dairy free, soy free, paleo, vegetarian, vegan and low carb snack. They are perfect on days that you need something a bit lighter than chickpea hummus. Keep in the refrigerator for up to a week in an airtight container.
- 2 medium zucchini, peeled and chopped
- 1/2 cup tahini
- 1 clove garlic, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon fresh ground black pepper
- 1/2 tablespoon extra virgin olive oil (for garnish)
- 1/4 teaspoon paprika (for garnish)
- 1 tablespoon chopped fresh parsley (for garnish)
1- Combine the first 7 ingredients in a high powered blender or food processor, and process until smooth. Taste and adjust seasonings.
2- Transfer to a serving bowl. Cover and refrigerate for at least 1 hour before serving.
3- Drizzle with extra virgin olive oil, top with chopped parsley and sprinkle with paprika on top to add a little color. Serve with your favorite veggies, pita chips or as a spread for a sandwich or wrap.
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