As gardeners, we’ve all been there: You go to bed one night, and the next day you’ve got a zucchini bigger than your kid!? Last year when Sweet Baby was just a wee tot, I actually did grow a zucchini bigger than her, and have a photo in her baby book to prove it 🙂
Did you know that one large zucchini makes 47 different meals? Well, almost, right? It seems to anyway…
The other day whist chatting up one of my favorite friends, she recommended I make zucchini hummus. We prattled on about all manner of things…except the recipe. So I endeavored to make my own, and what I came up with was pretty spectacular!
I used it as:
- A delicious dip
- Sauce for my falafel and whole wheat pita sandwhich
- A coating/flavoring for my kale chips
I was thrilled about the latter because I *finally* splurged and ordered my dream machine, the Excalibur Dehydrator!!! If you have a dehydrator, this zucchini hummus dehydrates quite nicely and would make a great addition to soup mixes and the like.
- 1 large zucchini, seeded
- 1/2 c tahini paste
- 3/4 t salt
- 1/4 t cumin
- 3-4 cloves garlic (fresh or roasted)
- 1 t sesame oil
- 1 16-18 ounce can of white/garbanzo/navy (any mild-flavored will do)
- juice of 1/2 a lemon
- black pepper to taste
Half, (and peel if you prefer), and seed your zucchini. Rough chop just enough to fit in your food processor. Puree until semi-smooth. Add tahini, garlic, salt and spices and pulse until incorporated. Add beans and remaining ingredients and puree until smooth.
Super quick. Super easy. Super delicious. I garnish with chopped basil and lemon balm. Also paprika adds a nice color pop!
Here’s to yet another way to use up the massive zucchini bounty! I’m always on the hunt this time of year for fun new zucchini ideas. Do you have any to share? Let us know in the comments or on my facebook page. I’d love to hear from you.
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Shared with: From the Farm, LHITS DIY Linky