Our neighbor and cruise planner extraordinaire Anne, recently brought some Zucchini Hummus to a neighbor’s gathering and I was beyond delighted as it not only fit in perfectly with my diet but it was crazy delicious! I couldn’t stop eating the hummus and those who tasted it side-by-side with traditional hummus made with chickpeas, preferred the Zucchini Hummus. This Zucchini Hummus is wheat, egg, dairy & legume free so healthy, delicious and safe for all in the Cook Lisa Cook house. We changed Ann’s recipe a bit, increasing the amount of zucchini and garlic in relation to the tahini & olive oil, really just to cut the calories somewhat. Ann’s recipe was a bit more rich but this version has all the wonderful flavor of hummus but extra oil and tahini can be added if you choose.
- 1 3/4 lbs. zucchini
- 3/4 cup tahini
- 1/4 cup olive oil
- juice of 2 lemons
- 4 lg. cloves of garlic
- 1 TBS. ground cumin
- fresh ground pepper, to taste
- Himalayan salt, to taste
- extra olive oil for serving
Peel and slice the zucchini into half rounds. Place into a colander and salt well coating all pieces. Allow the zucchini to sweat for 20-30 minutes. Discard the accumulated liquid and rinse the zucchini well then quickly pat dry and add to the bowl of a food processor. Process until smooth. Add the tahini, olive oil, lemon juice, garlic and cumin and puree until creamy smooth. Season to taste with fresh ground pepper and salt. Place in serving dish and sprinkle with paprika and drizzle with olive oil.
Serve with sliced veggies for dipping.