I have always loved hummus, but sometimes the chick peas or garbanzo beans can get a bit filling. So I looked around to see what else would pair well with tahini and found a great zucchini recipe. I have made some alterations to the one I found, as I thought it needed more tahini, added parsley and less cumin. So here are the ingredients:
- 3 medium zucchinis
- ⅓ cup chopped parsley leaves
- 1- 16 oz. jar of tahini (I prefer organic)
- ½ cup of lemon juice
- ¼ cup EVOO (extra virgin olive oil)
- 2 cloves of garlic
- 2 ½ tsp of salt
- 1/2 tsp of cumin
- ¼ tsp of cayenne pepper or add to taste
In a food processor with an “S-blade”, blend the zucchini, parsley, tahini, lemon juice, olive oil, garlic, salt, and cumin until smooth and creamy. Add in the cayenne slowly and taste to make sure it meats your preferred level of heat. Store in a container in the refrigerator for up to 1 week. This can be served with crackers or carrots sticks. Also great as a spread on a grilled chicken sandwich.
