DSC_7806During my lunch hour today, I was looking for a summery recipe for tonight’s supper. It’s not summer, but this winter has been so long and I’ve been feeling like I need some fresh, light food. I stumbled upon a recipe for Chicken Shawarma – a nice, light grilled chicken dish. I often feed a crowd on Friday nights and this recipe seemed like a solid and economical choice. I was also drawn in to the recipe for zucchini hummus. I’m really not the type to pretend something is what it isn’t, and in my opinion, this is not hummus. Hummus is made from chick peas, and this dish is not. However, it looked delicious and seemed like it would make a nice pairing with the chicken and a recent vice, Terra sweet potato chips.

As it turned out, I wasn’t feeding a crowd tonight. Just my sister and me.  Yesterday, I had made some chicken drum sticks, so instead of preparing the chicken shawarma recipe, I reheated the drum sticks. Still wanting some fresh food, I prepared the zucchini dip recipe with minor modification. Specifically, I cut the amount of cumin in half, and probably added a bit more olive oil than the recipe called for. It turned out delicious and was great with the chicken, the chips, and some grilled zucchini. This recipe is a keeper. I found it much lighter than hummus. As a variation in the future, I plan to puree with some grilled zucchini instead of fresh. That would remove some moisture and lend a light smoky taste, not unlike baba ghanoush.

Zucchini Tahini Dip
Print Recipe
Servings Prep Time
4 people 5 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
30 minutes
Zucchini Tahini Dip
Print Recipe
Servings Prep Time
4 people 5 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.
  2. Add the zucchini, olive oil, cumin, salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.
  3. Transfer to a small bowl and place in the refrigerator for at least 30 minutes. Serve with a drizzle of olive oil, a couple of dashes of paprika, and cilantro.
Special Equipment
  1. Food processor
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