Zucchini Hummus: Full Power

Zucchini is often thought of as a vegetable but, in actuality, it qualifies as a fruit: the ripened ovary of a flowering plant, complete with seeds (there’s a bit of trivia for you)! Zucchini is antioxidant rich and is 95% water – so it’s one of those raw foods that ranks high when it comes to keeping your body hydrated and ‘flushed’! This, in combination with Vitamin C and riboflavin,  makes this fruit an excellent aid in the production of collagen, promoting healthier, younger looking skin –  something we all want no matter how old we are!  You can put zucchini slices on your eyes to prevent puffiness too! It’s also wonderful for the digestive system and the anti-inflammatory properties of zucchini make it great for keeping respiratory problems at bay by helping to keep lungs open and clear; some say it even helps keep asthma in check! We are talking about a powerhouse plant here!

I’m particularly fond of hummus and zucchini hummus is something I make often – why wouldn’t I, with all it has to offer? Specifically I love to eat it with Raw Multiple O onion bread, layered with avocado, tomato, and an extra dose of raw red onion but it’s wonderful as a brown bag lunch paired with all kinds of raw veggies to dip into it. And it’s so simple to make there’s just no excuse for not having  on hand for go-to snacking!

RAW VEGAN RECIPE: ZUCCHINI HUMMUS

1/4 cup olive oil

1 lb. zucchini, chopped

3/4 cup raw tahini

3/4 cup sesame seeds, soaked for one hour

5 cloves garlic, crushed

1/2 cup lemon juice

1/8 tsp cumin

1/4 tsp paprika

1 tsp salt

Mix it all up in a food processor until smooth and creamy. Remains delicious for up to three days if kept in the fridge.