Let me explain. A zucchini isn't a zucchini...when it's hummus. Light, creamy, refreshing hummus- perfect for summer.
Start off with one (or more- they seem to come in pairs) zucchini and peel.
|(Behold my "Peeler Man" peeler still going strong!) |
The rest of the ingredients are simple hummus fare, the amounts dependent upon the size/number of zucchini and how thick you prefer the end result; it will not thicken significantly in the fridge. Assuming you are starting with one large veggie, here are some rough measurements. It's not an exact science, so adjust for personal taste preference:
1/4 cup tahini
1/4 cup olive oil
1/4 cup plus 1 tbsp lemon juice
1 1/2 clove garlic
1/2 tsp salt
1/2 tsp cumin (adds a special kick)
Puree, chill, and serve.
Use it for dunking fresh cut veggies, pretzels- anything really; even people who don't like hummus like zucchini hummus. For their benefit, at times I refer to it simply as "dip".
Or, go a more traditonal route and wrap it up in a sammie.
I have Rochelle Blank-Zimmer to thank for this reason not to discriminate against zucchini; I attended one of her classes years ago and this was one of many healthy, simple recipe ideas I took away for better health through good eating. Yes, I really just said that. Who am I?