Raw Veggie Hummus
Author: Denise Costello
Love this! Always a hit when entertaining. This hummus is lighter and easier to digest because of the zucchini base instead of the chickpeas.
Ingredients
- 2 zucchini, chopped
- ½ cup tahini
- 2 Tbs nutritional yeast
- ½ cup fresh lemon juice
- 3 garlic cloves, chopped
- 2½ tsp sea salt or Himalayan salt
- ⅛ tsp cayenne
Instructions
- Blend all the ingredients in a blender or food processor until smooth.
Denise's Tricks N' Tips
Notes from Denise:
Dip celery, red peppers and cucumbers in the hummus for a great snack or appetizer. You can also use it as a salad dressing by thinning it down with a grapeseed oil or water.
Dip celery, red peppers and cucumbers in the hummus for a great snack or appetizer. You can also use it as a salad dressing by thinning it down with a grapeseed oil or water.