A fabulous and unique take on classic hummus, this zucchini version will knock your socks off! It’s fast, simple, healthy and amazing!
Do you have just
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.
- 1-2 zucchinis, about 26 ounces total, ends trimmed and cut into large chunks
- ½ 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
- 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.
- 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.
- Serve at room temperature or chilled with sliced vegetables and pretzels.
Recipe Source: adapted slightly from my friend Bonnie E.