Fresh food. Simple and seasonal. Mostly Mediterranean.
At this time of year, many of us have tried to cook zucchini multiple ways -- sautéed, roasted, grilled, baked into bread, muffins, you name it. Just this morning, I was looking at a refrigerator loaded with zucchini yet I'd run dry on ideas. Then I happened to see an article in the Christian Science Monitor on this very topic. As a remedy to Zucchini Fatigue, the Monitor writer suggested making Zucchini Hummus. That's it, I thought. I love hummus, and creating this dip with zucchini seemed like an original way to make good use of its abundance. So I went straight into my kitchen and made a triple batch — some to keep for my family and also tiny jars of it to give away. Here’s that Monitor recipe, which I tweaked a bit by adding sautéed kale.
1. Heat a medium-sized pan, add 1 tablespoon of olive oil, then add chopped zucchini, onion, and kale, and sauté until soft, about 10 minutes.
2. Meanwhile, in a food processor, mince garlic, then add cumin, coriander, salt, tahini, and lemon juice. Add zucchini-kale mixture and process.
3. Slowly, through the chute of the food processor, add the 1/4-cup olive oil.
4. Serve with bread, crackers, or crudités.