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September 9, 2013 / amberwoodterracechiro

Paleo Zucchini Hummus (Lurong-approved)

ZucchiniHummus

I did not get a chance to take a picture of mine!  BUT…this is almost exactly what it looked like. 😉  I still have zucchini coming out of the garden and this was on my list of things to make with it.  So, with Lurong around the corner and me promising snack recipes, here ya go!

It is a smooth dip that can play up the flavors of whatever you put in it, so feel free to experiment and change up amounts to fit your palate.  You can use this as a dip for veggies, you can dollop it on meat, or you can spread it inside of a turkey rollup.  Possibilities are endless and, believe me, you will get creative by the end of your 8 weeks!

Zucchini Hummus

Ingredients:

4 cups shredded zucchini (or chop it and don’t be too worried if you have a really hefty blender or food processor)

2 Tbsp tahini (sesame seed butter- you find it with the nut butter or near the greek stuff)

juice of half a lemon

1 garlic clove, chopped (once again, your processor may blend it just fine)

1/4 cup olive oil

salt and pepper to taste

(after processed, sprinkle top with paprika)

Directions:

Place all the ingredients in a food processor and blend up until its a creamy dip!  Store in the fridge for the week and freeze any you don’t think you will get too that soon.

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