Thursday, July 19, 2012

Kalamata Zucchini Hummus

This can be raw if you use raw tahini. But it's still good and lower in calories even if you use roasted tahini because you're using zucchini in the place of chickpeas. Raw tahini is very expensive, which seems kind of silly since roasting is an extra step in processing. Perhaps the price is related to shelf life. In any case, use whatever kind of tahini you want. I hear there is a tahini made out of black sesame seeds, that would be interesting to try. This is the perfect recipe for using up the obscene amount of zucchini that your neighbors pawn off on you from their garden. It's easy to double this recipe if you like it.


Romaine Wraps with raw Kalamata Zucchini Hummus, bell peppers, cucumbers and sprouts:


1 small/medium zucchini, peeled (about 1 c.)
Juice of 1 fresh lemon, 2-3 Tbsp.
1 small garlic clove, minced
1/4 c. pitted kalamata olives, roughly chopped
2 Tbsp. raw or roasted tahini
A dash each of:
-sea salt
-paprika
-cumin
-corriander
-cayenne

1) Place all of the ingredients into a blender or mini-processor and process until smooth, scraping down the sides as necessary. Add a little water or more lemon juice to aid in processing as necessary.

2) Use a spatula to scrape the hummus into a storage container and refrigerate. This hummus should keep about 4-5 days.

My sister-in-law, Christina,  made this with fresh mini bell peppers blended in and it tasted excellent.   You could also try adding fresh herbs or sun dried tomatoes.


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