zucchini-based "hummus"

this tastes so much like garbanzo bean-based hummus, but is free of lectins, lower in carbohydrate, mostly raw, and it's delicious, so why not try it? we make this for guests, afternoon snacks, potlucks -- all kinds of occasions, and it always receives compliments.

adapted from this Primal Kitchen Chaos recipe:

• 1-3/4 cup peeled, cubed raw zucchini (about 2-3 medium zucchinis)
• 1/2 cup raw, unsalted cashews, sunflower seeds or macadamia nuts
• 2 tablespoons tahini (roasted sesame butter)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1+ cloves of garlic, pressed (to your taste)
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin

puree it all in a food processor or blender until creamy. garnish with a sprinkle of paprika if desired. that's it! serve with raw veggies and/or paleo-compliant crackers to dip.

homemade ranch dip, from scratch!

easy and delicious, with just the right balance of herbs and tangy-ness; this is the perfect consistency for dipping crackers, chips and/or veggies. to use it for salad dressing, either substitute buttermilk for the Greek yogurt, or thin out the dip with a bit of buttermilk or plain almond milk. kids and adults alike love it! don't buy the powdered junk in packets (filled w/preservatives, sweeteners and the like) -- whip it up at home in your blender or food processor.

• 1/2 cup homemade mayo (preferably made with light olive oil, macadamia nut oil or another paleo-approved oil)
• 1/2 cup greek yogurt (or buttermilk, if making salad dressing)
• 1  clove garlic, pressed
• 1/2 teaspoon paprika
• 2 tablespoons chopped chives
• 1 tablespoon plus 1 teaspoon chopped parsley
• 2 teaspoons fresh lemon juice
• kosher salt and freshly ground black pepper, to taste

snip the chives with kitchen scissors, or slice thinly with a knife into small rounds. roughly chop the parsley, then throw all the ingredients into the food processor or blender and process, scraping down the sides as needed.