Zucchini & Pumpkin Seed Hummus

Wednesday Oct 1 | BY |
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Fluff up your hummus!

It’s still zucchini season and what are you going to do with all those zucchinis? Off season, zucchini is expensive, but in season? You’d better lock your car door so no one gifts you more zucchini!

Not to worry. This featured summer recipe brings a light, refreshing and even fluffy element to traditional hummus.This is great for party dips, or as a salad topping, sandwich spread…you name it!

Serving size: makes about 4 cups

Total prep time: 2 hours soaking time & 5 minutes to make


1 1/2 cups chopped zucchini
1 cup pumpkin seeds (soaked 2 hours, drained, and rinsed)
3/4 cup cashews (soaked 2 hours, drained, and rinsed)
1/2 cup water
1/4 cup lemon juice
2 tablespoons olive oil
1-2 garlic cloves
1/2 teaspoon sea salt


Blend the pumpkin seeds, cashews, water, and lemon juice until smooth. Add the remaining ingredients and blend again until smooth. Store in an airtight container up to 7 days.

Jennifer McClelland

Jennifer McClelland

Jennifer McClelland is a whole foods spokesperson, raw food chef, and cookbook author of “The Right Blend: Blender-only Raw Food Recipes”. Jennifer grew up on a farm and studied at Living Light Culinary Institute in Northern California. Based in Idaho, she travels the world, working from Beijing to Shanghai to Hong Kong to Los Angeles. Jennifer is a regular contributor for New Western Cuisine Magazine and available for culinary projects around the world!
Contact Jennifer at www.bedeliciouslyhealthy.com.

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