Vegetarian
Zucchini Cilantro Hummus
Ingredients
- 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
PREPARATION
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