Zucchini Hummus
Author: WHOLESOME SOUL | by Kajal Dhabalia
Recipe type: Snack
Cuisine: California
Ingredients
- 2 cups zucchini, washed, de-stemmed and diced
- ⅓ cup tahini
- 1½ tablespoons lemon juice
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon asafoetida or 1 clove garlic
- ½ cup basil, washed and chopped* (this is for the pesto option)
Instructions
- Place all of the ingredients into a food processor or blender, and blend until smooth and creamy.
- Adjust seasonings to taste and serve with pita chips, tortilla chips or veggies.* For those who want to use as pesto, just mix with fresh made pasta and serve immediately.
Notes
Vegan: Totally vegan!
Gluten Free: Totally gluten free!
Yogic Cooking Notes: Ideally it's best to eat veggies that have been cooked, so if when you do eat raw veggies it's best to eat them on a warm day; so save the hummus dish for a warm day, but enjoy the pesto dish any day.
Kapha people can add some spice to the dip, pitta people can replace the lemon juice with lime juice and Vata people can increase the amount of tahini and make sure they eat this dish with hot pasta.
Gluten Free: Totally gluten free!
Yogic Cooking Notes: Ideally it's best to eat veggies that have been cooked, so if when you do eat raw veggies it's best to eat them on a warm day; so save the hummus dish for a warm day, but enjoy the pesto dish any day.
Kapha people can add some spice to the dip, pitta people can replace the lemon juice with lime juice and Vata people can increase the amount of tahini and make sure they eat this dish with hot pasta.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/zucchini-hummus/