Zucchini Hummus

Yield: 6 Servings (2-3 cups of hummus)

Prep Time: 10

Cook Time: 4

Total Time: 14

Ingredients

1-2 zucchinis, about 26 ounces total, ends trimmed and cut into large chunks
½ cup tahini (see note)
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
Pinch of chili powder

Instructions

Steam the zucchini chunks in the microwave or in a steamer basket on the stovetop until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
Serve at room temperature or chilled with sliced vegetables and pretzels.

Notes

Tahini: is a paste made from sesame seeds used to make hummus, among other things. It is similar in texture and consistency to natural peanut butter (so make sure to give it a good stir before using). It is usually pretty easily found in most grocery stores (or when I lived in a very small town, I found it on amazon).

Substitutions: I haven't subbed peanut butter or any other type of ground nut spread for the tahini so I'm not sure how it would affect the taste/consistency of the hummus.

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