We both love to nibble at work, and we like to mix it up a little so we're not eating yogurt and Luna Bars all the time. We'll be posting innovative office snack ideas as they come along--to start, here's *another* way to use summer squash. The recipe for the sauce is from a recent acquisition, RAWVolution by Matt Amsden. We spent a few days snickering at the multiple gratuitous photos of Matt Amsden looking smoldering and raw-fed: Matt on the beach canoodling with some girl, Matt doing topless yoga that hints at his Kama Sutra-like abilities, Matt seductively smelling jars in the bulk section of a natural foods store! But once we stopped smirking, we came across this fragrant hummus alternative, and it's fantastic as a mid-day snack with raw veggies.
The Recipe
3/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama shoyu (we used Braggs Liquid Aminos)
2-3 cloves garlic, peeled
1 cup raw tahini
1 bunch fresh mint leaves, stems removed
In a high-speed blender (we used a food processor), combine all of the ingredients and blend until smooth.
Notes from the test kitchen: This makes 2 cups--we decided to scale it down to 1/4 recipe. Also, we added a squirt of agave nectar, because we're addicted like that.
Serving suggestion: slice a zucchini on the bias into oval-shaped discs. When you want variety, try it with carrots, snap peas or tortilla chips!
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