Prep 15 mins
Cook 0 mins
Delicious NO=COOK - (no gas) alternative to the garbanzo bean hummus. This recipe was developed by Matt Samuelson. It can be adapted by adding red bell peppers as well.
- 2 medium zucchini, chopped
- 8 -10 garlic cloves
- 1⁄4 cup olive oil
- 1⁄2 cup lemon juice
- 4 teaspoons salt
- 3⁄4 cup brown sesame seed, soaked
- 1⁄4 teaspoon cayenne
- 1 hot chili pepper
- 1⁄4 teaspoon paprika
- 3⁄4 cup raw tahini or 1 cup sesame seed meal
- Blend all ingredients together in the food processor until smooth.
What a nice change of pace. Even cutting the recipe in half it made a big bowl. When cutting the recipe in half it calls for 3/4 of a zucchini, next time I will increase the zucchini to about 1 and 1/4 for a half batch. The other change was an accident that I will repeat aging next time, forgot to add the olive oil. This lens its self very well to sweet peppers and carrots. Will be taking to my next get together.
I had a bit of shredded zucchini left after making some Blueberry Zucchini Bread and decided to try this recipe. I downsized dramatically and added the ingredients to my food processor by taste rather than actual measurements. Great quick snack with some fresh carrots.
This zucchini hummus is AMAZING!!! It is a little thin compared to regular garbanzo hummus.... I think if you shredded the zucchini and then dehydrated for a while before putting in the food processor it would have a thicker consistancy!!! But the flavor is perfect!!!!