How would you feel about making this Official Zucchini Week? I didn’t plant zucchini this year, and don’t have any neighbours offering me armloads of it. But I was teaching a class last week, and the conversation turned to zucchini. (This was the night before the fritters.) One of the two guys in the class offered up the suggestion of zucchini hummus. Yes, you can put just about anything in hummus, but it had never crossed my mind to add zucchini.
I came home and googled it, wondering if it had to be cooked first to soften it up. There were a couple references, but not many – one using cooked zucchini, the others tossing it into the food processor raw. Raw! And so I did, and it pureed to the consistency of hummus. It did. A revelation.
What instantly came to mind was the term “dieter’s delight”, that old adage used to describe plates of unadorned hamburgers topped with a scoop of cottage cheese, tuna salad in lettuce cups, and the like. But truly, here is a deliciously light and creamy base for a dip that’s all vegetables, no sour cream, mayo or cream cheese. It somehow becomes creamy and dippable, and takes on the flavours it mingles with. I added the usual hummus ingredients – lemon and garlic and tahini, along with a couple big spoonfuls of leftover hummus I had in the fridge. You could add chickpeas, or just do straight-up zucchini. I strongly encourage you to wing it.
But if that’s just not the way you roll, here’s a recipe to go with: