Just barely: Zucchini Hummus

May was an incredibly busy month.  I'm titling this post "just barely" 'cause it feels like I just barely survived.  Last January, I learned just how crazy it was going to be, and I worked hard to pace myself. The crazy lasted through the beginning of June.  I'm resting and recovering this weekend after two weekends of dance shows and a trip to the east coast.

Even though I barely survived, our garden is going crazy! 

 

 

Last year, we had a lot of zucchini, and it's the same story this year.  Tonight, Nick and I are making zucchini bread (and may I just say that my new food processor is a dream!).  It shredded zucchini almost instantly, for the bread, and we made zucchini hummus.

What's in zucchini hummus you may ask...

Zucchini (1 large-ish one and I peeled it, but will try it next time without peeling)

2 cloves of garlic

2 teaspoons salt

1/2 cup tahini

3/4 cup cashews

2 teaspoons chili powder

1/3-1/2 cup lemon juice

1/4 teaspoon (or more) cayenne pepper

1/2 - 1 teaspoon cumin

It tastes "fresh and light" according to Nick.  I'll put it on some lovely broccoli (alas, not from my garden) and enjoy it for dinner.  It'll pair well with tomatoes (when they come next month), and it's a nice change!  We'll see if the vegan kid who likes vegetables likes zucchini hummus.  I'm not sure the other two are going to like it, but that's okay.