A light, refreshing and nutritious dip, made with an aromatic blend of zucchini, sesame seeds, olive oil, green chili and cilantro.
In this green twist on the humble but mighty hummus, raw zucchini takes the place of chickpeas and the greenness and freshness is further intensified with the infusion of cilantro and green Chili. What you end up with is a light and refreshing dip, that’s delicious and nutritious.
There are many health benefits to eating Zucchini. Zucchini is rich in many nutrients, minerals and antioxidants and is known to improving eye health, digestion and heart health. Despite packing a nutritive punch, it’s low on calories, fat and sugar. It’s got no strong flavor of it’s own and hence it lends itself beautiful to many cuisines and dishes.
Hummus is typically made with Tahini, a creamy sesame seed paste, but I’ve used sesame seeds here. Toast the sesame seeds and run them in the blender until it becomes pasty. Use this paste in place of Tahini. It’s easy, economic and excellent.
Other hummus to try: KALA CHANNA/BLACK CHICKPEA HUMMUS
- Zucchini – 1 small
- Sesame seeds – 1/4 cup
- Garlic – 1 clove
- Green Chili – 1 small (optional)
- Cilantro – 1/4 cup
- Cumin powder – 1/2 tsp
- Salt – 1/2 tsp
- Lemon juice – 1 tsp
- Olive Oil – 1+1 tsp
- Chop the Zucchini, it should yield about a heaping cup. If it’s a tender one, chop it along with the skin, If not, remove skin and the seeds. Reserve a tbsp for garnish. chop into finer bits.
- Toast the sesame seeds in a heavy-bottomed pan. Crush into a fine powder in a mixer. Continue grinding until it turns pasty.
- Throw the zucchini, garlic, green chili, cilantro, cumin powder, 1 tsp of olive oil and salt into the mixer and blend into a smooth puree.
- Add the lemon juice and give it a spin in the blender.
- Transfer to a bowl. Garnish with a whirl of olive oil and the zucchini bits.
- Serve with an assortment of veggies, pita bread, crackers etc. You could even eat it as is.
- If using Tahini, replace sesame seeds with 1/4 cup of Tahini