Recipe Directions

For Hummus:
Combine the zucchini, lemon juice, olive oil, garlic, paprika, salt, cumin and cayenne in a blender until smooth. Add tahini and sesame seeds and process until smooth and creamy. Store leftovers in a glass jar in the frig for up to 4 days.
For plating:
Rinse field greens and dry. Slice figs and cherry tomatoes in halves then cube the avocado. Arrange salad with a small space the middle for your hummus. Drizzle the final plate with a dash of olive oil and balsamic for the greens. Sprinkle some sesame seeds to garnish.
Enjoy!

SistahGoddess's Thoughts

I made this salad in my hotel room while I was traveling. I did make the hummus at home and packed it in a quart size mason jar to last the whole week!

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