2 large zucchini peeled, sliced, 3 cups *
¼ cup raw tahini
3 tbsp. fresh lemon juice
1 clove crushed garlic (1/4 tsp. garlic powder)
¼ tsp. ground cumin
¼ tsp. paprika
½ tsp. sea salt
• * Sweat the zucchini first. Slice, sprinkle lightly with sea salt. Layer with paper towels and place a plate or something heavier as a weight to help release the extra water for about 30 minutes.
• Place all the ingredients into a food processor. Process until smooth.
• Store in a mason jar in the refrigerator. Keeps 5-7 days.
• Serve with veggies, flax crackers, on your favorite veggie burgers, etc. Also great as a salad dressing, thin with purified water if too thick.