Almond and Zucchini Hummus
A great way to use up left over almond pulp from making Almond Milk
Servings: 1 cup
- Make Almond Milk for almond pulp
- 1 cup almond pulp from making Almond Milk
- 1/4 cup zucchini peeled
- 1 Tbs tahini un hulled
- 1 - 2 small garlic cloves
- 2 Tbs lemon juice
- 1 pinch fine celtic sea salt
- 1/4 cup water
- 1 - 2 drops cilantro essential oil
- 1 pinch smoked paprika
Place all ingredients except Cilantro essential oil into a blender and process until smooth
If too thick add a bit more water
Pour hummus into a bowl and add 1 drop Cilantro essential oil and mix. Taste and if required add another drop of Cilantro essential oil
Sprinkle with smoked paprika and serve with vegetable sticks or crackers
Ensure the essential oil you use if of the highest quality and is ingestible. I use doTerra essential oils as they are of high quality.
If you do not have essential oils you can substitute 2 - 4 Tbs of coriander leaves.
Almond and Zucchini Hummus can be stored in an airtight container in the fridge for about 3 days.