Earlier this week I was gushing about hand cut zucchini pasta. If you’ve tried to make this “pasta” at home, you may have wondered what to do with the middle, seedy part that is just too seedy for pasta endeavors.
And at the same time, maybe you’re a little bored with everyday hummus and want a fun variation on an old standby?
Well, here’s an idea, inspired by a raw food cookbook of mine: zucchini hummus!
It’s really, really delicious, and the perfect accompaniment to crackers and cut up veggies. It’s a perfect dip for back to work and school. I’d even use it as a garlicky salad dressing, or as an accompaniment to grilled veggies or sweet potatoes.
- 1-2 middle seedy parts of a zucchini (around 1 cup, chopped)
- ½ cup tahini
- 1 garlic clove
- Juice of ½ lemon
- ½ tsp sea salt
- shake of red pepper flakes
- herb of choice (dill or basil is delicious)
- Add all ingredients to a blender or food processor and pulse until it becomes a smooth-ish paste.