Most of the time I create recipes with what I have laying around, I havnt made my raw hummus in forever! But I wanted to try it with a twist! needless to say I pleased with the results lemony and bright! This dip goes well with pretty much anything and everything! Plus I totally bulked it up with tons of veggies! who doesn’t love that?
1 cup chopped zuccihini
1/2 cup lemon juice
2 tablespoons of apple cider vinegar
1 1/2 tablespoons of salt
1 small eggplant
2 cloves garlic
1 white onion
1/2 cup raw tahini
Directions: preheat oven to 375, peel eggplant and cube it, place on a tray with parchment, along with onion and garlic. Roast for around 35 minutes until soft.
Meanwhile, in a food processor, puree zucchini, lemon, apple cider vinegar,and salt, until smooth. Once roasted veggies (onion, garlic, eggplant) are cooled add to processor and puree again. once everything is smooth add tahini and puree again! Enjoy 🙂