Pour a tablespood olive oil in a pan, sautee some garlic and the zucchini until it's soft.
Add 2 tablespoons of lemon juice, 2 tablespoons tahini, 1 tsp ground cumin, 1/2 teaspoon paprika and 1/2 teaspoon salt. The original recipe called for pinto beans, but that was just odd, so I added a cup of garbonzo beans instead.
Then....technically, you're supposed to put it in a food processor and blend the heck out of it - but I don't have one so I used a mixture of a potato masher and my hand mixer.
It surely didn't have that smooth texture, but it was still very, very, very good. The spices were the perfect blend. the zucchini doesn't give it any additional taste, but it's a good addition none the less and it got zucchini out of the fridge which is always a bonus. I doubled the recipe when I made it, so I've got some left over for pita chips. Yummy!
My friend from the spinach leaf problem post, "Auntie Daddy" as the kids call her, came over for dinner and good times.
For dessert, we all went out back and picked some blackberries from the surprise bush that's coming over the fence.
The girl and I spotted a squirrel eating some off the bush this morning. She was amazed. She also stated that the garden was not a garden because it didn't include flowers and if it was HER garden she'd have flowers...so after we dropped off the boy at baseball camp we went to fetch her those flowers. We'll post pictures of those tomorrow.
The morning comes early. Sweet zucchini humus dreams!