With family in town, I am looking for simplicity and ease of preparation. This zucchini hummus is one of my favorite recipes, because it is flavorful and easy to love. I also think it would be good for people with allergies or food sensitivities, due to the absence of nuts. It’s great for dipping raw veggies or baked lentil chips and also for layering into sandwiches or a yummy tomato stack like the one pictured at the bottom of today’s blog.
I’ve seen several variations of this recipe, but I really love this one from Diana Stobo’s book, Get Naked Fast!
2 cups zucchini, diced (wash well, but don’t peel–most of the nutrients are in the skin)
3/4 cup raw tahini
1/2 cup lemon juice (freshly squeezed)
1/4 cup olive oil
1 clove garlic (I typically use 3-4 cloves, but I recommend starting with 1 clove, because raw garlic has quite a bite to it)
1 1/2 tsp sea salt
2 tsp cumin powder
I like to throw everything into my Vitamix and blend it together until it’s smooth and creamy, but you could also use a food processor with an s-blade. According to the recipe, this stores well in the refrigerator in an airtight container for up to 5 days, but ours has never lasted for that long, because we usually gobble it all up within 24-48 hours. I especially love the beautiful pale green color.
The dish pictured below was inspired by an email I received last week from Raw on $10 a Day. Mine was simpler than hers, but still really good. I sliced a large tomato into thin slices and layered it with generous spoonfuls of zucchini hummus. Then I chopped up a few olives and threw them on top. This was so quick and tasty that I’m making it again for lunch today–yum!