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Zucchini Hummus


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1 medium-sized zucchini and summer squash each (or 2 zucchini), peeled and chopped

1 cup tahini,

3-4 garlic cloves

1/2 cup lemon juice

1/3 cup olive oil

2 tsp cumin

1 tsp coriander

pinch of cayenne pepper

2-3 tsp salt

Place a folded cheesecloth inside a colander and set on top of a medium sized bowl.

In a food processor puree the squash until smooth. Scrap puree onto the cheesecloth and set in the refrigerator for at least two hours to drain excess liquid. Return to the food processor and add remaining ingredients, processing until well combined.

Store in an airtight container for up to five days

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