Zucchini Hummus

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.