Wednesday, August 7, 2013

Zucchini Hummus

As the zucchini began their intrusion into our lives again this summer, I wanted to find some more unique recipes to use them instead of just bread or shredded for sauces.  So I found this recipe and really liked it.  Dave was still not keen on the idea of zucchini, even in a dip form, and since this recipe makes about 2 cups, I had a lot of hummus to pawn off on people.  I ended up taking this into work and you would have thought I fed the ladies in my office crack.  Seriously, they loved this stuff. First we ate it with some pretzels we had kicking around, then I brought it out with some fresh veggies during a staff meeting. This hummus is unlike most hummus you've likely had (no chickpeas!) and has a clean, fresh flavor, but at the same time is undeniably hummus-y.

In my search for a new use for zucchini, I stumbled upon The Culinary Life where Steph posted this recipe and I was more than intrigued.  I love hummus and on more than one occasion have made it a meal, so this was a perfect fit for me.  Plus, just the day before I had to juice a bunch of limes that were in danger of turning and wasn't exactly sure how I would use all that juice.  Excess zucchini and lime juice problems solved!  I didn't peel the zucchini (although I washed it thoroughly) because I wanted a pretty green hue and that's exactly what I got.  Enjoy this as a sandwich spread or as a dip with pretzels, veggies or pita.  This is a great use of leftover (or not so leftover) zucchini and I'm sure you'll have a bunch of friends able and willing to devout it with you.

Zucchini Hummus


2 medium zucchini
1/2 cup tahini
4 cloves garlic
2 teaspoons cumin
1 teaspoon salt
1/3 cup fresh lime juice
1/4 cup olive oil

Wash and cut ends off the zucchini and cut into large chunks.  Put zucchini chunks, tahini, garlic, cumin and salt and remaining ingredients into a blender.  Note: A food processor would also work.

Drizzle in lime juice and olive oil while blending to a smooth consistency, adding more of either for desired taste or texture.  Note: Do not blend too long or the heat/friction from the blender will start to cook the hummus.

Makes about 2 cups.

Happy Baking,
The Cookie Princess

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