Rating4/5 (from 4 ratings)4
YieldMakes 2 cups
2 zucchini, peeled and grated
1 cup fresh lemon juice
1 cup tahini, to taste
1 dash salt and pepper, to taste
1 teaspoon cumin
2 clove garlic, finely grated
1 cup parsley, finely chopped
1 teaspoon jalapeno pepper, chopped
1 teaspoon paprika, to garnish
1 tablespoon pine nuts, to garnish
Press the grated zucchini with a clean towel for several minutes to release the water. Blend the zucchini and lemon juice until very finely pureed. Add all ingredients except garnish and puree. Refrigerate for 30+ minutes, until the flavors blend. Garnish with paprika and pinenuts. Serve with carrots or flax crackers.
Winona's ThoughtsBy Winona
This recipe was inspired by kandace’s hummus, also posted at goneraw. The parsley adds a lot of flavor.
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