The other day I had a huge amount of Zucchini on hand, so I decided to try something new…Zucchini Hummus. It was pretty tasty and much lighter than your usual hummus since zucchini is not as hearty garbanzo beans. I served it with warmed pita wedges and some tortilla chips and it was a big hit.
Best of all, the next day I threw in s handful of basil with the leftover hummus and worked great as a vegan Zucchini Pesto over pasta….so enjoy this little, but mighty versatile zucchini dish.
Hope you’re all enjoying the spring!
- 2 cups zucchini, washed, de-stemmed and diced
- ⅓ cup tahini
- 1½ tablespoons lemon juice
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon asafoetida or 1 clove garlic
- ½ cup basil, washed and chopped* (this is for the pesto option)
- Place all of the ingredients into a food processor or blender, and blend until smooth and creamy.
- Adjust seasonings to taste and serve with pita chips, tortilla chips or veggies.* For those who want to use as pesto, just mix with fresh made pasta and serve immediately.
Gluten Free: Totally gluten free!
Yogic Cooking Notes: Ideally it's best to eat veggies that have been cooked, so if when you do eat raw veggies it's best to eat them on a warm day; so save the hummus dish for a warm day, but enjoy the pesto dish any day.
Kapha people can add some spice to the dip, pitta people can replace the lemon juice with lime juice and Vata people can increase the amount of tahini and make sure they eat this dish with hot pasta.