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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