Zucchini and Roasted Garlic Hummus
Serve as a dip with raw veggies or as a spread for sandwiches or pita crackers.
¾ c. almonds
1 c. shredded zucchini, squeezed as dry as possible
2-3 roasted garlic cloves*
½ c. tahini
3 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. snipped parsley or carrot tops
Salt
In a food processor, coarsely grind almonds. Add the zucchini and pulse until well combined, then add the remaining ingredients one at a time, pulsing after each addition, until all is well blended and creamy.
*To roast (peeled) garlic cloves: Heat oven to 375ºF. Line a rimmed baking sheet with foil. Put garlic cloves in the center, and drizzle very lightly olive oil and season with salt and pepper. Fold up the foil to make a packet and seal tightly. Bake for about 45 minutes or until soft.
Recipe created or adapted by Liz Talley, Urban Graze
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