A controversial hummus of the zucchini variety.

I know. I’m sorry. Perhaps you think I have lost the plot with this one…

It IS hummus, but instead of using chickpeas, I wanted to find something a wee bit lighter. We currently have zucchini coming out of our eyeholes, so I thought why not use this gigantic phallic vegetable for a new and exciting hummus-y paste?

I’m sure you can probably think of a few reasons why not…. But give it a go.

Its a bit runnier than your average hummus, due to the moisture content of the zucchini. I found that letting it sit overnight in the fridge thickened it up a bit, but if you want it less runny, try grating the zucchini first and squeezing the moisture out of it before blending with the other ingredients. You could also add a handful of nuts or seeds (cashew is always a goodie) to give it a bit more texture.

If you can’t tolerate or avoiding legumes, its a good option. Hummus purists may weep a tear or two, but I think its a tasty alternative.

Ingredients

2 medium zucchini (or just one big daddy), peeled and chopped, excess moisture squeezed out

1/2 cup tahini

3 garlic cloves (to keep the boys and girls away)

1-2 tbsp olive oil

juice of one lemon

1-2 tsp cumin (or other herbs and spices you like)

sea salt and cracked pepper, to taste

Method

Pop it all in your food processor and whiz away until it resembles hummus. Sprinkle some toasted seeds on top and serve with chopped veggies, or maybe a large hunk of steak, if that tickles your fancy.

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