Zucchini Hummus Recipe

Zucchini Hummus Recipe
By Diana Stobo

Addictive Zucchini Hummus Recipe

Diana Stobo started her culinary studies with classic training from the prestigious Cornell University, where she graduated with a master’s in hotel and restaurant management with an emphasis on food. Then, she continued with a “Raw Foods Master’s” with Dr. Gabriel Cousens at Tree of Life. After struggling with some weight and health issues, she finally applied to herself what she had studied and learned.

Her own answer to her overweight body was simple: “Fresh produce: fruits and vegetables that heal the body. I began making juices and smoothies every day. I lost 10 pounds in 10 days, my eyes were brighter, my energy soared, and my life became pain free and full of joy. I then used my background as a chef to create recipes that were as delicious as my old favorites but much better for my body.“

In the video below, Diana also gives tips about sea salt, roasted nuts, calcium in milk, cleanses and how you can use cashews in forms that you have probably never thought about.

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For more recipes from Diana, buy her book Get Naked Fast! Stripping Away the Foods That Weigh You Down.

Makes 3 cups

INGREDIENTS

– 2 cups zucchini, diced (approximately 2 zucchinis)
– 3/4 cup tahini
– 1/2 cup lemon juice, freshly squeezed
– 1/4 cup olive oil
– 1 clove garlic, minced
– 1 1/2 tps. sea salt
– 2 tps. cumin powder
– 1/2 cup of raw cashews

SUGGESTED READING

Health Benefits of Your Favorite Foods to Eat

METHOD

Follow the step-by-step instructions in the video above.

• Soak the cashews for 2 hours in water.
• In food processor fitted with s-blade, process all ingredients until smooth.
• Store in airtight container in refrigerator for up to 5 days.

The video above was filmed at Diana Stobo’s beautiful hotel in Costa Rica, The Retreat. We got to try the hummus and, trust us, it was so much better than any we’ve had in the past and SO healthy.

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