I love zucchini! Don’t get me wrong! There is, however, a limit to how many times I can eat zucchini pasta in a 7 day period, and how many zucchinis I can put in green smoothies. Hence, I felt it necessary to explore new things to do with zucchini.
Here is a recipe for beanless zucchini based on something I found in Ani’s Raw Food Kitchen, by Ani Phyo.
BEAN-LESS ZUCCHINI-KALAMATA OLIVE HUMMUS
1/4 C sunflower seeds, soaked 6 hours
1 C zucchini, chopped
2 cloves garlic
juice of 1/4 lemon
1/8 C olive oil
1/4 C tahini
1/8 C kalamata olives, pitted and chopped
generous sprinkle cayenne pepper
Process all ingredients in a food processor until smooth hummus consistency.
This turned out pretty good. (I am not crazy about lemon, so I may eliminate it, or else only put a teaspoonful in next time)
It is a good dip for vegetables and it works well on my crackers, also.
I am imagining including red bell pepper the next time I make it.
I am also picturing how to dehydrate this if I don’t finish it in 2 or 3 days.