Serves: 5
Total Calories: 156
Yield: 3 Cups

3 cloves garlic coarsely chopped
2 medium zucchini peeled and coarsely chopped (about 1 1/2 cups)
1 medium carrot peeled and coarsely chopped
1 cup raw sesame tahini
3/4 cup freshly squeezed lemon juice
1/4 cup cold pressed extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
TOPPING
2 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon dried paprika

1. Place all of the ingredients in a food processor and mix until smooth and creamy. You may have to shut the food processor off several times to scrape the sides.

2. Transfer the hummus to a medium bowl. For the topping, drizzle the olive oil over the hummus, then sprinkle the paprika as a finishing touch. Serve immediately, or refrigerate until ready to use.

For a Change . . .
* Add one of the following ingredients to the hummus before mixing for an unusual but tasty twist: 1/2 cup chopped kalamata olives, 1/2 cup chopped red bell pepper, 2 tablespoons chopped fresh rosemary, 1 tablespoon chipotle chili powder, or 1/4 teaspoon cardamom.

Tastes Great With . . .
Carrot sticks, celery sticks, Tabouleh, or Sprouted Chickpea Falafel.

Nutritional Facts:

Serves: 5
Total Calories: 156
Calories from Fat: 144

More Recipes from the The World Goes Raw Cookbook:
Hummus
Baba Ganoush
Skordalia
Breadsticks with Za'atar Dipping Sauce
Za'atar
Classic Middle Eastern Lemon Dressing
Classic Middle Eastern Salad
Wilted Spinach Salad with Marinated Eggplant Tapenade
Tabouleh
Creamy Oregano Mint Dressing
Lemon Tahini Dressing
Sprouted Chickpea Falafel
Dolmas
Halvah Truffles
Baklava
Fresh Figs Drizzled in Honey and Cacao