Black Olive Zucchini Hummus

This wonderful black olive zucchini hummus recipe is chosen from Ani’s Raw  Food Kitchen recipe book by Ani Phyo. It is an easy to make side dish great for summer picnics, travel snack food and contains all veggies. Hummus without a bean  ingredient, makes it easier to digest. Sunflower seeds and tahini are excellent healthy seeds and a great protein source.





1/3 cup sunflower seeds, dried

2 cups zucchini, chopped

2 cloves garlic (1 tsp minced garlic)

Juice of 1 lemon, about 2 Tblsp.

1/4 cup plus 1 Tblsp. extra virgin olive oil

1/2 cup tahini

1/4 cup kalamata olives, pitted and chopped.

paprika powder as desired

Process sunflower seeds into a powders. Set aside. Process zucchini, garlic, lemon juice, 1/4 cup  olive oil and tahini until smooth. slowly add sunflower powder back into food processor. Process until mixture reaches smooth hummus consistency.

Pour mixture into a b owl and stir in chopped olives. Sprinkle with paprika and drizzle with remaining olive oil.

Will keep in fridge for 3 days.

Serves four.

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