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
Ingredients
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1
15 oz can garbanzo beans, drained and rinsed
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juice of 1/2 lemon
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3 tablespoons
tahini
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4 tablespoons
extra virgin olive oil
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1
medium zucchini squash
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Kosher salt to taste
Directions
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Cut both ends off of the zucchini. Puree in a food processor or blender. Set aside.
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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!
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Fold in the zucchini puree.
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Season with kosher salt.
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Serve with raw vegetables and pita.
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