This dip is inspired by Kris Carr's 'Zucchini Hemp Hummus'. I just halved the amount of tahini of the original recipe. It's a refreshing dip that is best served cold. Blend together in a food processor:
2 medium-sized raw zucchini, cut up (about 2 cups)
Put in a pretty bowl and garnish with some fresh chopped coriander or some mint. Serve with raw veggies or crackers. Delicious on the side with salad too!