We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Friday, December 28, 2012

zucchini hummus

this can be used as a salad dressing or a dip!

2 cups zucchini, diced (approximately 2 zucchinis) - DO NOT PEEL
3/4 cup tahini (this is easy to make yourself!)
1/2 cup lemon juice freshly squeezed
1/4 cup olive oil
1 clove garlic minced
1 1/2 teaspoons of sea salt
2 teaspoons cumin powder

In a food processor fitted with an "s" blade, process all ingredients until smooth.  
Will store in container in fridge for up to 5 days. 

Another great recipe by Diana Stobo.

1 comment:

  1. Cant wait to try it! I have zucchini waiting to be used in my freezer from summer. I tried zucchini hummus at a farmer's market last year and have wanted to give it a try. Now I will for sure!