Zucchini Almond Hummus

Zucchini Almond Hummus
Description
This crowd-pleasing hummus-style dip pairs beautifully with muhammara, sesame tabbouleh, and za'atar crackers. Almonds and sesame provide mood-boosting magnesium and heart-healthy fats, while zucchini adds fiber. Lemon juice enhances nutrient absorption, and olive oil offers anti-inflammatory benefits. This is a recipe from my cookbook Plant Food.
Ingredients
4 to 6 SERVES
- 2 cups (270 g) chopped peeled zucchini (from 1½ small zucchinis)
- 1½ cups (225 g) almonds, soaked in water overnight and drained
- 1 cup (225 g) tahini
- 1/4 cup (45 ml) lemon juice, from two lemons
- 1/4 cup (45 ml) olive oil
- 2 tsp (6 g) ground cumin
- 1 tsp (4 g) salt
- 1 large garlic clove, peeled and smashed
Directions
-
Step 1
In a food processor, pulse all the ingredients until smooth, 3 to 5 minutes. Season to taste with salt. Serve the dip chilled or at room temperature. The dip can be refrigerated in an airtight container for up to a week.
Substitutions: For a creamier, richer version, you can swap almonds with cashews.
Try It With: Baigan Bharta Crackers [also pita, crudités]
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About the author
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