I am in awe of anyone who is able to work through the copious amounts of zucchini we are (still!) getting every week in my CSA. Zucchini is one of my favorite vegetables, and yet once we get past a certain point in the season, I find the need to hide it in my food. Night after night, when it comes time to cook dinner, I just can’t seem to bring myself to pull out the zucchini yet again.
Maybe because it’s almost November. Maybe because I am just so tired of these hot weeks that come back to taunt us after a few lucky days of chill. (I’m giddy with the thought of tomorrow’s forecast that promises highs lower than our recent lows.) But come on, zucchini. You speak of summer and long evenings, and here we are with the sun setting early. But you’re no match for me. I’ll get through you yet.
This hummus was inspired by a local raw-food restaurant. As it turns out, zucchini hummus is big in the raw-food world, so you can feel extra virtuous eating it. Plus it helps eliminate that possible bean-on-bean overload you might get from eating things like falafel with hummus. I love the bright flavor, and considering I have zucchini on hand more often than chickpeas, this might be my new go-to dip-slash-spread.
When you are selecting zucchini to use, in this recipe size doesn’t matter. However, if using a larger squash, discard the seeded center and use only the outer part. You can peel if you like, but I like the flecks of color the skin adds to the hummus. Also, feel free to kick back the garlic to one clove, especially if your cloves are large or you’re not a fan of its strong flavor.
Zucchini Hummus
Ingredients
- 2 cups diced zucchini
- 2 cloves garlic
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
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Blitz everything together in a food processor until smooth.
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The zucchini will create excess liquid, so be sure to stir the hummus to reincorporate before serving.
For more tasty inspiration, check out my Appetizers and Dips board on Pinterest!
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aneelee says
i was all smiles when i opened my CSA this past week – no zucchini! love it, but on month 4 of it …
this looks yummy by the way. 😉
hilah says
This post makes me happy because it sounds delicious, but also sad because I just used the last of my zucchini for dinner yesterday!
Chris says
Since I don’t get a CSA, and I’m in NE where gardens have been, yes, frozen (damnit I hate winter!) I will buy zukes and make this. Maybe tons of it. Less guilt more veggies?
The Waspy Redhead says
Wow, what an interesting idea. I pay as little attention to the raw/vegan/paleo/glutenfree/insert trend here blogs- so I’ve not come across zucchini hummus. Sounds really tasty, I think I’ll give it a shot!
Joy says
Great twist to hummas.
Alison @ Ingredients, Inc. says
Great idea! I love your guest post on Simple Bites
SnoWhite @ Finding Joy in My Kitchen says
Great idea! I think I’ll try this – we still have zucchini & pulled the last out of our garden about a week or so ago.
Barbara | Creative Culinary says
That is a unique and I bet tasty use of zucchini. If only it could be converted to gasoline; when it’s prolific it can drive you a bit crazy!
Jamie says
I am fascinated by this! Hummus made with zucchini? I’ll bet it takes fabulous and what a great way to eat zucchini! Great recipe!
[email protected] says
This is a terrific twist on classic hummus and a nice change!!
Maria says
Perfect for summer!
Jocelyn @BruCrew Life says
We love a good hummus for snacking on. I am very intrigued with the zucchini in this one. Sounds great!
Aimee @ ShugarySweets says
I eat massive amounts of hummus each week. LOVE the twist on this!
Jamie | My Baking Addiction says
Our organic service just delivered a bunch of zucchini, this looks like the perfect way to put it to good use.