Raw Zucchini Hummus

Kickstart your healthy snacking habits with this easy recipe for

RAW ZUCCHINI HUMMUS

makes about 2 cups

1 medium zucchini, washed and diced (peeled if you prefer a less green colored hummus)
1/2 cup sesame tahini
2 tablespoons fresh lemon juice (bottled works too)
1 medium clove garlic, roughly chopped
1/2 teaspoon himalayan salt or sea salt
dash of cumin (try adding turmeric and black pepper or a pinch of cayenne too)

Put everything in a food processor and blend until it’s nice and creamy. If it’s too thick add a bit of water. If it’s too thin or watery add more tahini. Serve with crunchy fresh veggies for a hydrating, energizing snack. Taste and adjust seasonings to your liking.

Why raw zucchini hummus instead of using chickpeas? Many have a hard time digesting beans and legumes - think “wind” ; ) . The combination of zucchini and tahini is easier to digest for most people.

Zucchini provides healthy fiber, naturally contains plenty of water, and boasts an array of nutrients including vitamin C, manganese, folate and potassium.

Sesame tahini is a good source of omega 3 fatty acids, magnesium and phosphorus, contains iron, copper, selenium and zinc, and provides a good dose of antioxidants - particularly lignans, which are reputed to help reduce risk of hormone related cancers.

This dip is a good choice to have on hand when you want to eat light, or do a veggie cleansing day. Cut up a variety of veggies and keep them in an airtight container in the fridge, too. When you start feeling snacky, go for this! It offers the satisfying boost from those healthy fats and fiber, and a delicious creamy texture with a zesty, savory flavor.

If you try this Raw Zucchini Hummus recipe let me know!