This is the zucchini hummus! Let me tell you, this is the most luscious thing I have eaten all year and I was not expecting it. This is a paleo version of hummus without chickpeas, though I'm not paleo and have nothing against chickpeas. Honestly when I asked Tay for her recipes, I was mainly interested in the sweet potato chips. I don't need dip for chips.
I'm always trying to get myself to eat more vegetables though, and sometimes veggies need dip. Actually mini peppers, pictured here, do not need dip. Where did mini peppers come from all of a sudden, they're so crunchy and sweet. Mini peppers don't need dip, but you know what you can do: you can top them and slice them lengthwise, and then you can use them as scoopers to get as much zucchini into your mouth as possible.
Seriously, forget about what this is a substitute for. It's great for you, it hits you in the face with how good it is and also has all kinds of subtle notes—sesame, cumin, heat—going on all in the background.
2 zucchini
1/3 cup tahini
2 Tbsp olive oil
juice from 2 lemons or 1/3 cup lemon juice from concentrate
2 garlic cloves
1-1/2 tsp ground cumin
1 tsp ground cayenne pepper
1 tsp sea salt
paprika to garnish
Peel and chop the zucchini, peel the garlic, and put everything except the paprika in a food processor. Process till smooth.
Put in a serving dish and garnish with paprika.
