Zucchini Hummus

Zucchini Hummus

Do you have just
one
more
zucchini
recipe
in you?

If you aren’t totally burned out of zucchini by now (it’s like feast or famine with that green beauty), I highly recommend this zucchini hummus. Not only is it a blessed diversion from how-many-loaves-of-zucchini-bread-can-one-handle syndrome but it is super fast and deliciously healthy.

We’ve been snacking on this all week, sending it out in school lunches and throwing it on the table for an easy dinner side dish. I wish I would have made it months ago when my friend Bonnie gave it to me (she fell in love with it while doing one of those specialized candida diets although I’m not sure she’d say she loved the diet itself). But since I didn’t, now I’m the one hinting around to newly made friends and neighbors from our recent move for any late season zucchini. No shame.

And of course it doesn’t hurt that your kids can help you style your food pictures to look like a zucchini hummus turkey. A headless, misshapen turkey, but a tasty little turkey nonetheless.

PS: Is it weird that I sat here for 7 1/2 minutes debating whether the plural of zucchini was zucchini or zucchinis? An online search only turned up the confusing zucchino so I went with zucchinis. With an s. 

PPS: I finished my book. Thanks for your support. It’s not your fault that now I’m in that weird, funky transition phase of post-book mood disorder. It always happens after I finish a really great book. Hard problems, I know. I’m finding relief and help in a newly opened carton of Trader Joe’s dark chocolate peanut butter cups so it’s all good. 

Zucchini Hummus

One Year Ago: Pumpkin Chocolate Ice Cream Sandwiches
Two Years Ago: Peaches and Cream Sensation
Three Years Ago: Santa Fe Spice Rub {for Grilled Chicken}

Zucchini Hummus

Did you make this recipe?   Leave a review »

Ingredients:

  • 1-2 zucchinis (about 26 ounces total), ends trimmed and cut into large chunks
  • 1/2 cup tahini (see note)
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt
  • Pinch of chili powder

Directions:

  1. Steam the zucchini chunks in the microwave or in a steamer basket on the stovetop until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
  2. Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
  3. Serve at room temperature or chilled with sliced vegetables and pretzels.

Notes:

Tahini is a paste made from sesame seeds used to make hummus, among other things. It is similar in texture and consistency to natural peanut butter (so make sure to give it a good stir before using). It is usually pretty easily found in most grocery stores (or when I lived in a very small town, I found it on amazon). I haven’t subbed peanut butter or any other type of ground nut spread for the tahini so I’m not sure how it would affect the taste/consistency of the hummus.

All images and text ©.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted slightly from my friend Bonnie E.