INGREDIENTS
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whole zucchini
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1/2 avocado
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1/4 cup tahini or olive oil (or blend of olive oil and flax oil)
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1/2 – 1 tsp celtic sea salt or Himalayan rock salt
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1 1/2 tsp ground cumin
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1/2 clove mashed garlic
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1 inch fresh ginger root, grated
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1/2 fresh lemon juice