I have always loved hummus and up until a few years ago it was a staple in my diet. Hummus was my go to “healthy” dip when entertaining, an easy and quick snack between meals, I even used it to dress salads and vegetables to add some creaminess. I have to confess that I still reach for it at the supermarket when I am doing my grocery shopping and have to remind myself that I don’t do well on legumes before placing it back on the shelf. So I was pretty happy when I happened upon this recipe using zucchini instead. It has the same creamy texture of chickpeas without any of the associated digestive problems. It’s perfect for Spring and Summer too as it’s Zucchini season.
1 cup of zucchini – peeled and chopped
2 tablespoons of tahini (or more if you like the taste – I do so probably add more like 3)
1 tablespoon of lemon juice
Splash of olive oil – original recipe called for 2 tablespoons but I add no more than 1.
1 garlic clove
pinch of cumin
pinch of paprika – as a garnish
Add all ingredients to a food processor and blend until it has a smooth texture
Refrigerate for a few hours before serving with paprika stirred through for colour and flavour.
I’ve been enjoying this dip with vegetable crudités but also topping my raw zucchini pasta with this as a creamy pasta dressing.