Thursday, July 7, 2011

Zucchini hummus

This is amazing on fresh-baked bread.

1 to 1 1/2 zucchinis, chopped
1 15 oz. can chickpeas, or the equivalent (I used dried chickpeas, soaked and cooked, about 3 cups worth)
2 garlic cloves, peeled
1/2 cup chopped parsley, basil and/or mint
salt and pepper
Juice of 1 lemon
1/4 - 1/2 cup olive oil

Combine everything except the oil in a food processor and whirr. Add the oil in a slow stream until hummus consistency is reached.

The great thing about this hummus is that you don't have to cook the zucchini, and that it's amazing either as a dip (chips, crackers) or as a spread (on sandwiches).

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