Kimberly Snyder calls this a raw chickpea-free hummus, but I think it tastes more like a vegetable ranch dip.
Po-tay-toes. Po-tah-toes. Call it what you want, I call it amazing and super easy.
I would make it, take it to a party, not tell anyone how nutritious it is and it would be the first thing gone. Yep, it’s that good.
- 3 small or two large organic zucchini, roughly chopped
- 3/4 cup raw tahini
- 1/2 cup fresh lemon juice
- 2 tablespoons nutritional yeast
- 3 cloves garlic, chopped
- 1 1/2 teaspoon sea salt
Throw it all into a blender and blend until smooth.
Use it as a topping for your favorite veggie burger or dip crackers and veggies in it. You’ll never know that the base of this is zucchini or that it doesn’t have dairy in it.
I adapted the recipe from her book. Her website shows a different recipe that I might have to make in the near future, too.