Zucchini Cilantro Hummus


  • 4 c Zucchini, roughly chopped
  • 4 c Sunflowers, soaked and rinsed
  • ¼ c Tahini
  • 2 tsp. Garlic, chopped
  • ¼ c Lemon Juice
  • 2 tsp. Ground Cumin
  • 1 tsp. Cayenne Pepper
  • 1½ tsp. Salt
  • ½ tsp. Black Pepper
  • ¼ c Cilantro, leaves and stems roughly chopped


Combine all ingredients, except olive oil, in a high-powered blender, and run on a low speed. When all ingredients are well blended, keep the machine running and add ¾ cup of olive oil. Blend until well-emulsified. Makes 4 cups.

Executive Chef Seizan Dreux Ellis Café Gratitude, Los Angeles