Zucchini Hummus

Its late summer here in Montana, and the zucchinis are thriving...while trying to find a good recipe for my friend that has zucchini growing out of her ears, I decided to use the zucchini she gave to me in some delicious zucchini hummus.

I didnt have enough tahini so I used a little bit of almond butter and it tasted wonderful. I also used kalamata olives and carmelized garlic infused Italian olive oil...it was so delicious! Next time I might add some sun-dried tomatoes, red bell pepper, or whatever else sounds good at the moment.

This is a good recipe to play with. It is very forgiving so make your own! I love to serve this in a collard wrap, or with fresh red orange and yellow carrots, bell peppers and celery. This is such an easy recipe and oh so delicious!

Oh ya forgot to tell everyone...my husband HATES olives, and he absolutely LOVED the hummus, he can usually detect them in anything, but he didnt this time!




Zucchini Hummus

2 peeled and cubed zucchini
1/2 c raw tahini
1/4 c almond butter
1/2 c lemon juice
1/4 c olive oil
4 cloves garlic
2 1/2 t sea salt
1/2 T ground cumin

Put everything in ur blender and blend until creamy!