Zucchini Hummus

So I recently went in to have my allergies, among other things, tested naturally by my naturopath, and my results showed I cannot do garbanzo beans anymore.  I'm SO SAD!  (But at the same time excited to know what my issues are to help some hormonal issues heal up..)  Since I am absolutely addicted to hummus, I needed another option for making it.  I've had zucchini hummus before at a raw restaurant here, called Ecopolitan, and really liked it, so I decided to blend some up at home.  Using zucchini as the base for hummus will make it much easier to digest rather than using the traditional garbanzo beans.  Even if you don't have a food allergy to chick peas, give it a try -- you will be pleasantly surprised.  :)

Zucchini Hummus
Makes About 3 Cups

2 raw organic zucchinis, chopped
1/2 cup fresh lemon juice
1 tsp sea salt (more/less to taste)
1 1/2 tsp cumin
1 cup raw tahini
4 Tbsp olive oil
1/2 cup raw sesame seeds

First, soak the sesame seeds for about 4 hours in a bowl of water to soften them.  Drain seeds in a mesh strainer (discarding the water) and dump all ingredients into food processor or blender.  Blend on High speed stopping frequently to scrape down sides.