Traditional hummus is made with cooked chickpeas, which I’ve substituted with zucchini without sacrificing any of the fantastic flavor. Try it with crackers or crudites.
NotesNUTRITION NOTE: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons (30 g) of tahini contains almost 35 percent of your recommended daily calcium intake.
Chef’s Tip: Za’atar is a popular Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices. It’s not essential for this dish, but it provides an authentic touch.
Makes6 to 8 servings
Preparation Time2 hr 15 min
Preparation Time - Text2 hours 15 minutes
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Courseantipasto/mezze, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, raw, soy free, tree nut free, vegan, vegetarian
Mealdinner, lunch, snack
Type of Dishdip/spread
- 1 cup (124 g) peeled and chopped zucchini
- ¼ cup (60 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic
- 1 teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon cumin
- Pinch of cayenne pepper
- ½ cup (120 g) raw tahini paste
- 2 teaspoons minced parsley
- Za’atar seasoning, paprika, olive oil, and pine nuts for garnish
Place the zucchini, lemon juice, oil, garlic, salt, paprika, cumin, and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated.
Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts.
Chill for 2 hours.
The hummus will keep for 3 days in the refrigerator.
2011 Quarry Books