What To Do With All Your Zucchini?

Make Hummus!

I have been hearing about how great zucchini hummus is from different raw vegan websites as well as seeing a few recipes for it in my raw cookbooks. I am quite a Middle Eastern food snob having lived in Israel at one time as well has having dated Israeli men and have dined at many of their recommended Middle Eastern restaurants both in NY and in Israel or ate their homemade food. I still have Israeli friends in NY that I visit when I go there and we inevitably go to one of the Middle Eastern restaurants where only Hebrew is spoken and they have some of the best food I’ve ever eaten there. I think besides Italian food, Middle Eastern food is my favorite and I’m very picky about it.

Since I’ve been scoffing at the idea of eating a hummus made without chickpeas, I’ve never bothered to try this recipe. I kept thinking, “How can it be good without beans?” Well, it is! It’s awesome, actually and I’m so glad I tried the recipe because I was not eating any beans (until recently) and I’ve really missed this dish!

This past weekend, I made 3 different versions I found for zucchini hummus. One was even a sundried tomato version of hummus (using zucchini) from Ani Phyo which was good but my favorite one is from Alissa Cohen. I’ve adapted the recipe just a little from Alissa Cohen’s book “Living On Live Food” and it really tastes and has the body of a chickpea hummus but is just a touch lighter, not as dense feeling and is easier to digest if anyone has a problem with digesting beans.

Boy am I stoked!! I’ve frozen 5 containers of this so far to eat throughout the year cause I have so much squash and zucchini coming out of my garden. I find that most patés freeze well.

Zucchini Hummus
by Alissa Cohen

5 cups zucchini or squash, peeled and chopped
1/2 cup tahini (I added an extra 1/4 cup more which really helped)
4 cloves garlic
1/2 cup lemon juice
1/4 cup olive oil
1/2 tsp. paprika
1/8 tsp. cayenne
1 1/2 tsp. sea salt
1 tsp. cumin (I added this to mine, Alissa didn’t have it in hers.)

Place all ingredients in a food processor and puree until smooth.

It’s such an easy recipe and it tastes so unbelievably good! Now when you have a glut of squash or zucchini coming out of your garden, you have another great way to use it up!

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August 15 2008 07:45 pm | food and gardening and nutrition and organics and raw foods and recipes

6 Responses to “What To Do With All Your Zucchini?”

  1. A Mama's Blog Says:

    I didn’t know you lived in Israel! This is a great suggestion for zucchini. I will try it when I get all the zucchini I usually am given every year. :-)

  2. Nicole Says:

    YUM!!! I’m newly addicted to dehydrating zucchini and making zucchini chips. I’ll see if I can spare some for something else. For the first time in my life there’s actually not enough summer squash for me ;)

  3. Allie’s Answers » Blog Archive » What’s Going On - Friday Says:

    [...] Nature Deva makes zucchini hummus. [...]

  4. OrganicallyTv Says:

    What a creative thing to do with zucchini! I’m off to try your recipe!

    OrganicallyTvs last blog post..A humorous and eye opening short film about plastic bags

  5. Dana Says:

    Thanks for the great idea! I love hummus, and interested to try this recipe.

  6. Zucchini pasta & marinara - a raw food experience | Crunchy Domestic Goddess Says:

    [...] Nature Deva wrote “what to do with all of your zucchini” – make raw zucchini hummus [...]

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