Serves: 2
Total Calories: 14
Yield: 1 cup

1 1/2 cups peeled and chopped zucchini (about 1 zucchini)
2 tablespoons raw tahini
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon crushed garlic
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt

Equipment:
cutting board
peeler
chef’s knife, 8-inch
measuring cups
measuring spoons
citrus juicer or reamer
garlic press
food processor
rubber spatula

Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Zucchini Hummus will keep for 5 days.

Garbanzo Bean Hummus: Replace the zucchini with 1 1/4 cups of cooked garbanzo beans and add 1/4 cup of water.

Nutritional Facts:

Serves: 2
Total Calories: 14
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto