>Last night my good girlfriends got together for what was initially called “wine & cheese” night. Well, there definitely was no cheese. Lots of wine, but no cheese. Somehow it turned into a “raw dip and gluten free crackers/chips and fruit for dessert” wine night. It was all so good! Since Kristin and I both don’t eat cheese, we thought it’d be wise to bring a dish that we could eat and share with the ladies… so I made zucchini hummus and a raw version of a cheesy spinach dip. SO good & loved by all!
Zucchini Hummus: *Adapted from Russell James
2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup ground sesame seeds
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste
Blend all of the ingredients in food processor.
Cheesy Spinach Dip: *Adapted from Sunny Raw Kitchen
1 1/2 cups of cashews (soaked at least for one hour)
1 TBS lemon juice
salt to taste
Blend well in food processor & remove.
Chop up about 3 cups of spinach in food processor & fold into cheese. Add pepper, tamari, and minced garlic to taste. I didn’t add nutritional yeast for additional cheese flavor, however next time it will certainly be added.