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