Place the lemon juice and tahini in a food processor and blend until creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.

Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.

Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.

Serve with paprika. Nom nom nom. I use it as I would white sauce or regular hummus.