Even though I’m not a raw foodist, and have no plans of becoming one in the immediate future, I love looking through raw cookbooks. Not only do they have great recipes for juices and smoothies, you find a lot of neat tricks that you won’t necessarily find in mainstream cookbooks. One example is using raw zucchini to make hummus.
The result is a pale green dip that’s creamier and lighter than your average hummus. So for you raw foodists out there, I realize this recipe is old news. For the rest of you, this might help you figure out how to use all the zucchini that might be popping up in your garden or favorite farmer’s market.
* 1 large zucchini, cut into chunks
* 1/2 cup tahini
* 1 clove garlic, peeled
* 1 Tablespoon olive oil
* 2 Tablespoons lemon juice
* 1 teaspoon sea salt
* 1 teaspoon cumin
* 1 teaspoon cayenne
Combine all the ingredients in a high powered blender or food processor and process until smooth. Taste and adjust the seasonings to taste.