Zucchini Hummus

Here's another way to disguise zucchini. Substitute steamed zucchini for chickpeas to make hummus. I upped the quantity of tahini and olive oil from my favorite chickpea based hummus recipe so this has a nice richness and nuttiness to it. I also used some dried mildly spicy peppers to give it a bit of a kick. When I don't use the dried peppers I usually add a dash or two hot sauce to my hummus.

Zucchini Hummus

1 pound zucchini
2 cloves garlic, peeled
4 halves dried seedless Aji Angelo peppers, or hot sauce, optional
1/2 cup toasted sesame tahini
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspooon ground cumin


Cut the zucchini into chunks and steam for 5 minutes until crisp tender. Immerse immediately in ice water to cool thoroughly. Drain, spin dry or dry on towels.

Chop the garlic and dried peppers together in a food processor. Add the zucchini to the workbowl and process until chopped. Add the tahini to the workbowl and process, adding the lemon juice and olive oil while processing. Add the salt and cumin to the workbowl and continue to process until very smooth. It can take quite a bit of processing to get it very smooth, keep tasting until it is a texture that you like. Taste and adjust seasonings to your liking.

Makes 3 cups.