(Used in this project: Circle Labels and Scallop Tags in Aunt Lorraine style.)
One of the first things I was warned about as a newbie gardener was the overwhelming abundance that comes from zucchini season at its peak. Admittedly, I have been on both the receiving and giving end of those infamous, yet well-meaning zucchini gift-baskets that are often left on porches and doorknobs of unsuspecting friends and neighbors. Despite the fact that I’m no longer new to vegetable gardening, I’m always surprised at how productive my zucchini plants are each year. Thankfully, I’ve managed to collect a few tried-and-true recipes, of which, this zucchini hummus is one of my favorites. It’s recipes like these that not only help me deal with my harvest, but also make me look forward to the arrival of that delicious summer squash each and every year.
Before you make this zucchini hummus, there are just a few things you should know. First, this recipe is legume-free, so it’s a lot easier to digest for those of you who are sensitive to chickpeas. Second, because the base is made from zucchinis, the hummus is slightly more liquidy than traditional hummus. This means that it makes a great dip for your fresh vegetables, and works really well as a salad dressing, too. Plus, like traditional hummus, you can customize the flavor with added ingredients such as roasted bell peppers, olives, herbs and more.
Zucchini Hummus
• 4 cups chopped and peeled zucchini
• ½ cup tahini
• ¼-1/2 cup olive oil
• 1 teaspoon cumin seeds
• 3-4 cloves roasted garlic
• Juice of 1 lemon
• 1 teaspoon salt, or to taste
• Paprika and olive oil, to garnishOptional ingredients: roasted bell pepper, olives, sun-dried tomatoes, herbs, or replace roasted garlic with 1 clove fresh garlic.
Procedure:
Peel and chop your zucchini. Add to food processor with tahini, olive oil, cumin seeds, roasted garlic, lemon juice and salt. Process until smooth, and then pour into clean jars or airtight containers. Refrigerate for at least one hour before serving.To serve, garnish with a drizzle of olive oil and a pinch of paprika for color. Serve with cut fresh vegetables, crackers, pita bread, feta cheese, olives, or over salad as a dressing.
To store, keep in the refrigerator for up to a week in an airtight container.
To package my jars of zucchini hummus, I used personalized mint colored tags and labels in one of my favorite styles, Aunt Lorraine.
Used In This Project:
- Circle Labels • I chose the “Aunt Lorraine” style in Mint.
- Scallop Tags • I chose the “Aunt Lorraine” style in Mint.
More homemade gift ideas from Lindsay:
Creamy Avocado Dressing Baked Sweet Potato Chips Berry Butter Caramelized Onion Dip
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Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.
I’m thinking I’ll roast the zucchini too. Thanks for the idea!
Good idea Charlotte! I might try that next time, too. 🙂
This is a terrific recipe! I do not like the legumes as the base, and the zucchini was amazing! It added a lightness and a soft texture to the humus. Legumes can be a sandy texture, or if they are blended can be paste. We also had a plethora of zucchini this year and wanted a new recipe.
We had a neighborhood party tonight. The Humus was a great hit! I added paprika as the finish and left a salt shaker with paprika out. The paprika really makes the humus stand out. We will be doing this dish again, and very soon.
I used a blender to make the zucchini into the texture that I wanted. It was a very simple dish and the salt and paprika balance is what makes the dish shine.
Hey Mike,
Thanks for sharing your experience! I’m glad it was such a hit. It’s definitely something I”ll be making for zucchini season every year. 🙂
Lindsay