Gabriele Wolf PhD ND
This recipe uses zucchini as a base instead of chickpeas. Zucchini is loaded with vitamin c, magnesium, potassium, folate, and fiber to help keep your digestion running smoothly. Combined with tahini which is rich in calcium, this recipe is a delicious snack to help meet your daily nutritioninal needs, especially when served with sliced vegetables.
1 cup diced zucchini
½ cup raw tahini
1 to 2 tablespoons freshly squeezed lemon juice
1 glove garlic, minced
½ teaspoon sea salt
2 tablespoons ground cumin
Combine the zucchini, tahini, lemon juice, garlic, salt, and cumin in a blender and blend until smooth and creamy. Chill in the fridge for 1 hour before serving.
You can store leftovers in an airtight container in the fridge for up to 5 days.