Tomato, Paprika & Zucchini hummus

makes 250 g (9 fl oz/1 cup)

For a quick and easy snack, this hummus is the bomb. Try it with vegie sticks and Sadhana guacamole, or piled onto your favourite salads and wraps. Definitely a good one to have in the fridge to liven up any meal.

150 g (5½ oz/1 cup) sun-dried tomatoes

350 g (12 oz/2 cups) peeled and diced zucchini (courgette)

1 teaspoon smoked paprika

135 g (4¾ oz/½ cup) tahini

125 ml (4 fl oz/½ cup) lemon juice

3 garlic cloves, peeled

2 teaspoons ground cumin

2 tablespoons nutritional yeast

3 tablespoons cold-pressed extra virgin olive oil, plus extra oil for covering the hummus in the fridge

½–1 teaspoon Himalayan pink salt or Celtic sea salt

filtered alkaline water, as needed

• Soak the sun-dried tomatoes in some filtered alkaline water for 1 hour.
• Drain the sun-dried tomatoes and place in a high-speed blender. Add all the remaining ingredients and blend until smooth, adding some water in small amounts as needed.
• Transfer to a clean glass jar. Pour a thin layer of extra olive oil over the top, to seal the surface.
• The hummus will keep in the fridge for 3 days.