Recipe courtesy of Laura Miller

Vegan Hummus

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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Ingredients

1/4 cup fresh lemon juice

2 cloves garlic 

1 tablespoon smoked paprika 

2 teaspoons cayenne pepper 

1 teaspoon kosher salt 

3 medium zucchini, peeled and roughly chopped 

1 cup almond pulp (see Cook's Note) or ground sesame seeds 

Directions

  1. Combine the lemon juice, garlic, paprika, cayenne and salt in a blender and blend until incorporated. Add the zucchini and blend until incorporated. Blend in the almond pulp a bit at a time to make sure the mixture doesn't get too thick for your machine. Add water if necessary, 1 tablespoon at a time, to blend to your desired consistency.
  2. Transfer the hummus to a serving bowl. 

Cook’s Note

If you've made almond milk recently, use the almond pulp in this recipe!

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