Good as a dip or spread! Rhonda is constantly creating new recipes. With zucchini coming from our garden in abundance, she recently experimented with using zucchini to make a hummus and it turned out tasty enough to share. It can be used not only as a hummus, but also a veggie dip or even a sandwich spread in place of mayonnaise.
1/2 cup raw almond butter
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon Celtic or Himalayan salt (to taste)
1 large clove of garlic
pinch of cayenne pepper
sprinkle of paprika
2. Add some distilled water to thin if needed for use as a spread or dip.
3. Keep refrigerated and enjoy it at leisure!