Grilled zucchini hummus

Tuesday, September 14, 2010

This is zucchini.

And it's grilled.

Please say hello.
It is from a beautiful garden, sliced, tossed with olive oil, salt and pepper and cooked on the grill until soft and tattooed with those lovely grill marks.

This is zucchini hummus.
It deserves a bigger hello than that plain zucchini.

How do you make it?
Drain 1 can chickpeas (garbanzo beans)- does anyone know why they have two names? And toss them in a blender/food processor/vitamix. Add a good squeeze of fresh lemon, one clove garlic, salt, pepper and about 3 small grilled zucchini, or one monster one. If it's a really large zucchini, eat some of it while you're making the hummus- there is little better than grilled summer veggies enjoyed right off the cutting board.
If you have tahini, add about a tablespoon, but I didn't have any and it turned out just fine. Grind everything together and add a stream of olive oil until it reaches the consistency, and flavor, you like. This is an art, not a science. Taste and decide when it's ready.

Then, throw it on veggies.

And place it on a plate with a grilled portobello mushroom topped with basil yogurt sauce. (More on that later in the week.)


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