Zucchini and Chickpea Hummus


1 cup yellow and green zucchini, washed

1 cup of cooked chickpeas

1 cup sunflower seeds, toasted

3 tbsp. lemon juice

1 tbsp. lemon zest

1 garlic clove

½ cup extra virgin olive oil

1 tbsp. cumin, ground

1 tbsp. coriander, ground

1 tbsp. good quality salt

2 cups of chopped vegetables, to serve

multigrain crackers, to serve



Place all ingredients apart from the vegetable sticks and crackers, in a food processor and blend till smooth.

Serve in a bowl on a platter with the vegetable sticks and crackers.