Creamy Zucchini Hummus from Meghan Telpner - Sophie Uliano

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Creamy Zucchini Hummus

Creamy Zucchini Hummus from Meghan Telpner

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I LOVE this recipe – Straight from Meghan Telpner’s new book, The Undiet Cookbook. It’s nut-free, dairy-free, soy-free, grain-free and raw! ENJOY!

 



Creamy Zucchini Hummus 

Prep time: 15 minutes

Makes 1 1/2 cups
  • 1 zucchini, peeled and chopped (about 2 cups)
  • 1/2 avocado
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 Tbsp olive oil
  • 1/2 inch fresh ginger
  • 1/2 clove garlic (or a full one, if your friends can handle it)
  • 1/2 tsp salt
  • Pinch of cayenne (optional)
Make It Like So
  1. Place all the ingredients in a food processor and process until smooth.
  2. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
  3. Store in the fridge in an airtight container for up to 4 days.
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.