During 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.