Have you ever had an abundance of zucchini and summer squash? My creative juices started to dry up and I was just about to call it quits with the squash.
Then something great happened. As I was picking up my CSA share this week, our local farmer (a.k.a my mom) told me about squash hummus, an idea from one of her other CSA shareholders. Brilliant!
So today, eager to use up my squash, I made myself this Zucchini and Summer Squash Hummus.
Zucchini and Summer Squash Hummus
makes about 4 cups
1 medium-sized zucchini and summer squash each (or 2 zucchini), peeled and chopped
1 cup tahini,
3-4 garlic cloves
1/2 cup lemon juice
1/3 cup olive oil
2 tsp cumin
1 tsp coriander
pinch of cayenne pepper
2-3 tsp salt
Place a folded cheesecloth inside a colander and set on top of a medium sized bowl.
In a food processor puree the squash until smooth. Scrape puree onto the cheesecloth and set in the refrigerator for at least two hours to drain excess liquid. Return to the food processor and add remaining ingredients, processing until well combined.
Store in an airtight container for up to five days.
Easiest thing ever right? And it certainly is a delicious spin on traditional hummus.
Are you finding yourself over-loaded with any particular recipes? What are some of the creative ways that you use up your squash? Spring and summer are just around the corner. If you loved this recipe and wanted to share it with friends, family and coworkers, you can, using the Facebook and Twitter links below. I also have more great recipes and pictures on my site thesweetlifeonline.com. Leave a quick comment below and let me know what you thought of this recipe.
