Sun-Dried Tomato Zucchini Hummus (Bean-Free)
|Zucchini||2 c. (chopped)|
|Lemon Juice||2 Tbs. (about one lemon's worth)|
|Extra Virgin Olive Oil||1/4 c.|
|Sea Salt||1 tsp.|
|Parsley||2 Tbs. (chopped, fresh leaves)|
|Sun-Dried Tomatoes||1/3 c. (chopped)|
Process zucchini, garlic, lemon juice, 1/4 cup olive oil, tahini, and salt in a blender or food processor until smooth. Pour mixture into a bowl, and stir in parsley and sun-dried tomatoes. Set aside and allow sun-dried tomatoes to soak up moisture for about 10-15 minutes or more. Stir well.
Sprinkle a pinch of paprika and drizzle with a tablespoon of olive oil just before serving.
Serve with cabbage leaves cut into triangles, like chips, or with cut vegetables like broccoli, carrots or celery. Or create your own combination of scoops!
This makes 4 servings and will keep for 2-3 days in the fridge.
**Recipe by Ani Phyo, Executive Chef and Cofounder of SmartMonkey Foods.