Zucchini hummus
Summertime is just chock full of zucchini, isn鈥檛 it?
I am always on the lookout for a new way to prepare it.
Baked, fried, boiled, sauteed, stir-fry, stuffed, cut into noodles, put into salads, cooked raw鈥�. It seems we have to examine every one of those possibilities to make good use of it.
Don鈥檛 get me wrong, I love zucchini. So when faced with the possibility of making it into a low-carb snack, I was thrilled. And this is not zombie zucchini. This is good. Serve it low-carb with baked Parmesan crisps (as shown in the photo) or if you like, crackers (especially those sesame crackers from Trader Joe鈥檚) and grilled pita wedges are absolutely fabulous.
I'll keep this short and sweet 鈥� I have to get back to that bowl of hummus. It鈥檚 calling my name! And if I don鈥檛 hurry, no one will save me any.
Zucchini hummus
厂别谤惫颈苍驳蝉:听4-6
罢颈尘别:听20mins
顿颈蹿蹿颈肠耻濒迟测:听easy
12 ounces small zucchini, chopped
1/3 cup chopped red onion
1 tablespoon light olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic paste
1/2 teaspoon salt
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1. Saute the chopped zucchini and onion in the tablespoon of olive oil until soft.
2. Pur茅e cooked zucchini mix with the seasonings, tahini and lemon juice in a food processor.
3. Add the olive oil slowly, through the chute, so it emulsifies.
4. Serve with Parmesan crisps, crackers or pita wedges.
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