Turmeric Zucchini Hummus - Cooking With Dr. Katie Snow

Turmeric Zucchini Hummus - Cooking With Dr. Katie Snow
  • 2 medium Zucchini, chopped
  • 1/4 cup Olive Oil
  • 6 Garlic cloves
  • 1/2 cup Fresh squeezed lemon juice
  • 3/4 cup sesame seeds
  • 3/4 cup tahini
  • Optional: 1/4 jalapeno pepper, seeds removed 
  • Optional: 1/2 cup fresh cilantro, chopped
  • 1/4 cup cayenne
  • 1 teaspoon paprika
  • 1 teaspoon pink sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon Turmeric Power powder
Place all ingredients into a food processor and process with the S-blade until smooth. Store in a refrigerator for up to 6 days. Pair with cut vegetables to serve. 
Makes: 4 cups