I just made a zucchini hummus using the following ingredients:
2 peeled (medium) zucchini
3 T soaked sunflower seeds (drained)
1/4 C of raw tahini
dash of olive oil
1/4 C plus a dash of lemon juice
sea salt and assorted dry spices
It's much too watery (like a thick soup) and while I'm sure it'll be a tasty dip, in the future I'd like a thicker hummus.
Any techniques you'd use for thickening? More zucchini? Sprouted chickpeas? (I've used chickpeas in the past, soaked and sprouted 48 hours, and they were mealy and left a granular texture).
In general, do you have ingredients you use to thicken recipes, like arrowroot or sea vegetables (Irish moss, kanten, agar agar)?