http://kimberlysnyder.net/blog/2012/10/06/raw-chickpea-less-hummus-recipe/ Unfortunately, it needs tahini in it, so this isn't going to be an every week thing, unless I can skimp somewhere else. It took almost half the jar.
2 organic zucchinis, chopped
¾ cup tahini (raw if you can find it)
2 Tbs. nutritional yeast
½ cup fresh lemon juice
2 medium or 3 small garlic cloves, minced
High quality sea salt, to taste. Blend all ingredients in the blender together until smooth.
Dip celery, carrots red peppers, and cucumbers for a great snack or appetizer- or toss some into salad as a a dressing!
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I just tried it with a few sticks of red pepper, and it's one of the few vegan things I've loved right away. It was in the fridge for a few days, so that might help with the flavour...