Spicy Zucchini and Sesame Seed Hummus – a lighter and fresher taste than traditional hummus.
My husband and I both love hummus. Traditionally hummus is made with chick peas, but I’m making this one with zucchini.
I love this hummus because it is so much easier on your digestive system than chick peas.
To serve with the zucchini hummus, I found these exotic blend veggie chips – Kabocha, Carrots and Blue Potatoes from Exotic Harvest. I’ve had carrot and blue potato chips before, but what caught my eye (in addition to the fact, that I like carrot and blue potato chips) was kabocha chips. I’ve never heard of kabocha. Have you? So I had to look it up. Turns out, Kabocha is an Asian variety of winter squash. I’ll have to say that I like Kabocha chips as much as I like the other two…and they all tasted especially good wit this Spicy Zucchini and Sesame Seed Hummus. I threw in a little cayenne pepper for an added kick — hence the Spicy part.
Spicy Zucchini and Sesame Seed Hummus
Yields approximately 1 1/2 cups hummus
1 cup zucchini, peeled and chopped
1/3 cup raw tahini
1/4 cup fresh lemon juice
1/4 cup sesame seeds, soaked 8 hours, rinsed and drained (I used black sesame seeds)
4 cloves garlic, minced
1/4 teaspoon sea salt, plus more to taste
1 teaspoon paprika
1/2 teaspoon ground cumin
Combine the zucchini, lemon juice, garlic, salt, and spices to a high-speed blender and process until smooth. Add the tahini and sesame seeds and process until completely smooth and creamy.
Will keep 5 days when stored in a sealed glass jar in the refrigerator.