Hummus has to be one of my very favorite dips. While traditional recipes call for chickpeas, my version uses fresh zucchini. Enjoy this dip with your favorite raw crudités, or thin it out for a creamy salad dressing.
Makes 3 cup
3/4 cup tahini
1/2 cup lemon juice, freshly squeezed
1/4 cup olive oil
1 clove garlic, minced
1 1/2 tspsea salt
2 tsp cumin powder
Keeps up to 5 days. Serve with veggies or crisps.