1 Medium zucchini, peeled and chopped
2 cloves of garlic, crushed
2 tbsp extra virgin olive oil
3/4 tsp sea salt, or to taste
1/4 tsp ground cumin
1 tsp smoked paprika
1/4 cup lemon juice
1/2 cup sesame seeds, soaked in water for at least 15 minutes and drained
1/2 cup tahini
1. Start off by adding in the zucchini, garlic, extra virgin olive oil, sea salt, ground cumin, and ground paprika into the blender and process until it is a smooth consistency.
2. When it is smooth add in the lemon juice and blend again. Once the lemon juice is incorporated into the hummus add in the tahini butter and sesame seeds and purée until smooth.
3. Make sure to scrape the sides to incorporate everything into the hummus.
4. Serve in a bowl as an hors d'oeuvres dip with carrot sticks, cucumber rounds, and red peppers, or you can serve as a hummus taco for an entreé. Simply top romaine lettuce leaves with a generous amount of hummus and spread the hummus down the middle. Add chopped pepper or tomato on top with a few sprouts, then roll up and serve as an entrée.