Saturday, September 3, 2011
Mixing some chopped zucchini into a classic hummus recipe adds extra flavor, color, and nutrition to a favorite Middle Eastern dip.
Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.
1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 medium unpeeled zucchini (about 1/2 pound), diced
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice, to taste
1 1/2 tablespoons tahini
1/4 teaspoon salt
Put all ingredients in a blender or food processor, including 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.
Serve at room temperature or lightly chilled.
-- 8 appetizer servings