Zuccini Hummus

Are you wondering what to do with your freezer full of frozen summer zuccini? This recipe will help -- it is my new favorite dip! It's loosely based upon Make it Paleo's Hot Pepper Hummus. This cookbook is inspiring, and it's helping me feel optimistic about my New Year's quest to eat a diet free of grains.

Zuccini Hummus
2 medium zuccini (or about 4 cups shredded/chopped frozen zuccini)
3/4 cup tahini
1/4 cup extra virgin olive oil
1/2 c. lemon juice
1 large clove garlic, minced
1 teaspoon ground cumin
2 teaspoons salt
pepper to taste

Chop zuccini roughly. Place in food processor and pulse.
(If using frozen, thaw and drain off the excess water.)
Add tahini, oil, and lemon juice and pulse again.
Add cumin and salt and pulse again.

Garlic can become overpowering if you process it too long in a food processor or blender (I learned this the hard way!). So fold in the minced garlic at the end with a quick pulse or a hand-stir.

Enjoy with crackers or thinly sliced veggies.