Wondering what to do with that giant zucchini growing in your new garden? Well, have I got something for you…
How about a dip?
Let’s first redefine the phrase “veggie dip.” What once described a dip you dipped veggies in is now the dip itself. Or I guess we could call it a veggie veggie dip. Or veggies with veggies. Or veggies2. OK, I’ll stop now. Sorry, I just get really excited when I’m able to eat/serve this many veggies without anyone even realizing it. So sneaky.
Zucchini is standing in for chickpeas here. All of the other traditional hummus ingredients are the same; we’re just subbing in a vegetable for a bean. The zucchini makes for a much lighter dip too – nice and cooling for summer. And since zucchini has a lot of water in it already, it doesn’t need nearly as much liquid or oil to get that smooth, creamy consistency.
Don’t get me wrong. There’s nothing wrong in my book with your standard homemade chickpea hummus. But if you want to change it up, sneak some more vegetables into your routine, or tackle that monster zucchini that’s growing zucchini of its own in your backyard, here’s something for you to try…
2 zucchinis, chopped (or one really big one)
1 clove garlic
½ cup tahini
1 lemon, squeezed
½ tsp salt
¼ cup extra virgin olive oil
In a food processor, first pulse garlic to mince. Add zucchini, tahini, lemon juice and start to process. While the mixture blends in the processor, stream in olive oil through hole in the top, then add salt. Process until completely smooth. Taste for yourself and feel free to adjust to your liking with extra oil, salt or tahini.
Transfer to a bowl and dip to your hearts content with carrots, celery, cucumber, snap peas… or heck, even zucchini!
If you want to change it up, you can also add spices like cumin or paprika. Or to put a different spin on it, add roasted red peppers, fresh basil or Kalamata olives.
Now that is a good idea. Here in the UK giant courgettes as well call them are marrows and get sliced and boiled 🙁 a practice that seems to have just about died out. In fact my dad might be the last person to eat it…
This definitely sounds like a perfect way to use all the new-season zucchini! OM NOM. 🙂
This is a great idea!! I have done a few variations of hummus, but never with zucchini. Cannot wait to try!
I love this idea!
This receipe sounds amazing! I’ve been looking for other ways to make hummus. I’m going to have to try it!
[…] Zucchini is standing in for chickpeas here. All of the other traditional hummus ingredients are the same; we’re just subbing in a vegetable for a bean. The zucchini makes for a much lighter dip too – nice and cooling for summer. And since zucchini has a lot of water in it already, it doesn’t need nearly as much liquid or oil to get that smooth, creamy consistency. Read More… […]
[…] So I don’t know about you but I have a massive zucchini plant in the garden that has been producing lots and lots of zucchinis for me which I am very grateful for. But it has sent me on a quest looking for new recipes to use with them. SO here is a great zucchini hummus that everyone will love. And what better than to dip vegetables with vegetables Check out the link here and let me know what you think! http://meggsalad.com/2013/06/11/zucchini-hummus/ […]