Zucchini Hummus

Roast the Zucchini

• Preheat your oven to 200 °C (400 °F).

• Slice each zucchini in half lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern (this helps them cook evenly and absorb flavour).

• Arrange the zucchini halves, cut-side up, on a lightly oiled baking tray and roast until golden-tender, about 15 minutes.

Blend the Base

• Transfer the warm zucchini (flesh and all) into a food processor.

• Add the olive oil, lemon juice, nutritional yeast, ¼ cup of the hemp seeds, Himalayan salt, and a generous pinch of paprika.

• Process until completely smooth, scraping down the sides as needed.

Finish & Serve

• Spoon the hummus into a serving bowl.

• Sprinkle the remaining hemp seeds and toasted sesame seeds over the top, and dust with additional paprika for colour.

• Drizzle with a little extra olive oil, if desired.

Enjoy!

• Serve at room temperature with fresh grilled vegetables, crisp gem lettuce that has been cooked in oil, or toasted pita. Keep covered in the refrigerator for up to 3 days.