If you live on the East Coast and you’re a gardener, shop at your local farmer’s market, or belong to a CSA, you’re probably up to your ears in zucchini right about now.
I love zucchini; it’s such a versatile vegetable. My husband loves to make it into pasta with a spiralizer, sautée with a little garlic and top with fresh tomato sauce and basil. I love making zucchini-crusted pizza, zucchini crab cakes (without crab!), and zucchini bread. (Please share your favorite zucchini recipes in the comments below!)
I’ve been on a Paleo kick, and so I recently tried a Paleo-friendly hot pepper hummus (recipe below). I loved this departure from traditional chickpea hummus, and the garnish is a must for added flavor and appearance. It goes perfectly as a dip for carrots and cucumbers.
According to Paul Pitchford in Healing with Whole Foods, summer zucchini and yellow squash have cooling, diuretic properties, perfect for overcoming summer heat!
Paleo Hot Pepper Hummus
- 2 medium zucchini
- ¾ cup tahini
- ¼ cup extra virgin olive oil
- ½ cup lemon juice
- 2 large cloves garlic, minced
- ½ tbsp ground cumin
- 2 tsp salt
- ¼ cup red peppers, finely chopped
- ¼ cup green peppers, finely chopped
- ¼ tsp red pepper flakes
- 1 tbsp extra-virgin olive oil
- Salt and pepper to taste
- 2 tbsp pine nuts
1. Peel and roughly chop the zucchini.
2. Place chopped zucchini in food processor, and pulse until smooth.
3. Add in tahini, olive oil, and lemon juice, and pulse again.
4. Add garlic, cumin, and salt, and blend until smooth.
For the garnish:
1. Sautée chopped peppers and red pepper flakes in olive oil until tender. Add salt and pepper.
2. In a small pan over low heat, lightly toast pine nuts.
3. Garnish the hummus with spicy peppers and pine nuts.
4. Serve with fresh vegetables.
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