- One medium Zucchini (about a cup)
- ½ Cup of Raw Tahini
- Juice of half a Lemon
- ½ Tablespoon of Ground Cumin
- One teaspoon Celtic Sea Salt
- 2 Tablespoons of Cold Pressed Olive Oil
- 2 Garlic Cloves, minced
In a food processor, combine all ingredients. If hummus consistency is too thin, let the mixture set in the fridge until firm.
Serve with crudités or flax chips. This hummus is also great in wraps!
About the Chef:
Siegren Johnson is a certified Raw Vegan Chef and owner of TRU Cuisine LLC in Scottsdale, Arizona. She has been educated extensively in the theory of Raw Nutrition and Raw Food Preparation, and is in high demand as a Personal Raw Food Chef. Chef Johnson’s interest in the healing properties of Raw & Living Foods peaked after she experienced a personal health crisis. Motivated to heal herself through food, she participated in an intense educational program based on the teachings of raw food pioneer, Dr. Gabriel Cousens. After graduation, Siegren felt compelled to share her knowledge and personal experience and opened TRU Cuisine. TRU Cuisine offers both private and group classes in raw & living food preparation and education, as well catering, and personal consulting. Recently, Chef Johnson’s recipes have been featured in Arizona Foothills Magazine, Vivapura Superfoods, Extraordinary Health Magazine and on Higher Rock Music. She was also honored to be added as a raw food resource in Jordan Rubin’s book “The Raw Truth”. For more information on upcoming TRU Cuisine classes and events please contact Chef Siegren Johnson @ (480) 406-9275 or visit TruCuisine.com.