Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, October 14, 2012

What Else Can You Make with Zucchini?

Music:  Anne Queffelec/Satie: Gymnopédies; Gnossiennes; Sports and Divertissements

Eating more raw this past summer, I discovered several new and delicious recipes. When people get an abundance of zucchini, they make zucchini bread. Not me. I make this: 



Raw Zucchini Hummus (adapted from Judita Wignall's recipe in her book, Going Raw):

1 cup peeled and chopped zucchini (usually 1 medium-sized zucchini; I'm never exact so it's usually more like 1- 1 1/2 cups)
1/4 cup fresh lemon juice (again, I use less, usually 2-3 tbsp from 1 good sized lemon)
3 cloves garlic (1-3 cloves depending on how much you like garlic)
1 tsp sea salt
1/2 tsp paprika
1/2 tsp cumin
Pinch of cayenne pepper
1/2 C raw tahini paste (raw tahini is more expensive but it's much easier to use, and just tastes better than the roasted, plus your hummus will be completely raw)
2 tsp minced fresh parsley
Paprika, olive oil for garnish

1. In a food processor, blend all ingredients except tahini paste until smooth.
2. Add tahini paste and blend until creamy.
3. Transfer to a bowl and stir in parsley and other garnish.

I use this hummus in sandwiches, on crackers, and even as a dressing over chick peas (kind of like musabbaha).

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