Zucchini Hummus

By Maggie Norris
August 25, 2015
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Author Notes: I love hummus, but sometimes I get bored with the roasted red pepper, cilantro and jalapeno versions in the restaurants and the stores. I thought zucchini would add a bright new twist and use up what I have in the fridge. Bonus!Maggie Norris

Makes: 2 cups

  • 1 15 oz can garbanzo beans, drained and rinsed
  • juice of 1/2 lemon
  • 3 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • 1 medium zucchini squash
  • Kosher salt to taste
  1. Cut both ends off of the zucchini. Puree in a food processor or blender. Set aside.
  2. To a food processor add the first four ingredients. The mixture will be a little tight, but resist the temptation to add more olive oil!
  3. Fold in the zucchini puree.
  4. Season with kosher salt.
  5. Serve with raw vegetables and pita.

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