Zucchini Hummus

http://www.sweetlyraw.com/


Here's a rough guideline for zucchini hummus. 
I like mine a touch lemony and sometimes I add cumin, but usually I keep it neutral. 
For the dinner party we added a handful of cashews to even out the taste, 
as zucchini often leaves a funny after taste. 
I've also turned this into a dilly hummus by omitting the cumin and pulsing in 
fresh dilly after blending everything else.

2 cups chopped, peeled zucchini
1/4 cup olive oil
Lemon juice, to taste (4-6 tablespoons)
3/4 cup unhulled sesame seeds
1/2-1 teaspoon himalayan salt
2 cloves garlic
Cumin, to taste
Optional: cashews (add a bit of water too), or cayenne