|Romaine Wraps with raw Kalamata Zucchini Hummus, bell peppers, cucumbers and sprouts:|
1 small/medium zucchini, peeled (about 1 c.)
Juice of 1 fresh lemon, 2-3 Tbsp.
1 small garlic clove, minced
1/4 c. pitted kalamata olives, roughly chopped
2 Tbsp. raw or roasted tahini
A dash each of:
1) Place all of the ingredients into a blender or mini-processor and process until smooth, scraping down the sides as necessary. Add a little water or more lemon juice to aid in processing as necessary.
2) Use a spatula to scrape the hummus into a storage container and refrigerate. This hummus should keep about 4-5 days.
My sister-in-law, Christina, made this with fresh mini bell peppers blended in and it tasted excellent. You could also try adding fresh herbs or sun dried tomatoes.