Zucchini Hummus with Home-spiced Chips recipe | PCC Community Markets

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 2-inch strip of kombu seaweed, soaked in water, drained and chopped
• 1 small zucchini
• 1 garlic clove, chopped
• 1/4 cup chopped fresh spinach or parsley
• 1/4 cup chopped fresh basil
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice