Zucchini Hummus

Serves 3-4




raw dish, Zucchini Hummus is a favorite recipe for parties and clients, and easy to make. Raw, organic tahini is a sesame butter made from sesame seeds, similar to the almond and peanut butters we are used to. Tahini is also very high is calcium. The tahini is food processed with zucchini rather that garbanzo beans or lentils. Whereas the beans may cause gas and thus bloat, the zucchini is much easier on the digestion, being a single sugar molecule, or monosaccharide.

2 zucchini, medium, peeled & chopped

¾ cup raw tahini (Try Rejuvenate or Artisana raw organic)

½ cup fresh lemon juice

¼ cup olive oil

4 cloves garlic, peeled

½ cup sesame seeds (optional)

¼ tsp cayenne (or chiltipins)

1 tsp ground cumin

1 ½ tsp salt

In a food processor, combine all ingredients and blend until thick and smooth. Optionally, pulse in fresh mint leaves.

There are some other variations that are fun to try. Substitute cilantro, parsley or greens like kale, or use grapefruit juice rather than the lemon. Guests will be finishing the hummus with a spoon out of the bowl.

Recipe adapted from Matt Amsden’s book RAWvolution, submitted by Sheila Shea. Sheila Shea is the director of the Intestinal Health Institute, offering colon hydrotherapy, GAPS counseling, detoxification programs and more. Connect at 520-325-9686 or IntestinalHealthInstitute.com. See ad, page 18.

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