Small zucchinis are very moist, so if you’re using them, omit the water from the recipe until you see what the texture looks like as you process the ingredients: you want it to resemble a loose peanut butter. If you’re using large dry zucchinis, start out with 1/2 cup of water, then add water toward the end of processing if you need to thin the hummus out.
Hummus can be made from dried garbanzo beans that are soaked overnight and then cooked until tender and then cooled before proceeding. Canned garbanzos make a very suitable and convenient substitute, just make sure you rinse them thoroughly before using.
1 1/2 cups garbanzo beans (15 ounce can), drained and rinsed
2 cups chopped peeled zucchini
1/2 cup sesame tahini
1/2 to 1 cup water
1/4 cup fresh lemon juice
2 teaspoons chopped garlic
1/2 teaspoon pepper
1/2 teaspoon Kosher salt
In a food processor, combine the beans, zucchini, tahini, water, and lemon juice and puree until smooth, about 1 minute. If necessary, add more water until desired consistency is reached. Add garlic, salt, and pepper and combine. For best taste, allow to rest for at least 1 hour to allow flavors to meld.
Hummus will store covered for up to 5 days in the refrigerator.
12 (57 G )