I love zucchini hummus because it is easily made without beans (which often cause me digestive distress), and it tastes just as wonderful. It is also much lighter, and doesn't make you tired (because the digestion required to digest zucchini's is much faster than that which is required to digest beans). Read on to find out how to make your own delicious zucchini hempseed hummus!
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- 2 cups zucchini (you may leave skin on or off, depends on whether you want it more green or not)
- 1/4 cup hemp seeds
- 2-3 tbsp. raw tahini
- 1/4 cup finely chopped dill
- 2-3 garlic cloves, crushed
- 1/2 tsp. cumin
- Squeeze of fresh lemon juice (a couple tablespoons)
- 1 tbsp. hempseed oil
- Optional: cayenne, black pepper, salt
Place all ingredients into a food processor (or blender) and blend on high. If it is too liquidy, then add some more hemp seeds or more zucchini - if it is not wet enough, add some more lemon juice. Enjoy in lettuce wraps, or with vegetable sticks! Store any leftovers in the fridge in an airtight container. It should last 3-4 days.