Editor’s Note: Executive chef and Pierpont instructor Anthony Anobile is filling in for Natalie Feltz this week.
“Let’s plant a garden this year!” It sounded like a great idea, and it was, but who knew we would be so successful at growing zucchini? Two, 3, 4 zucchinis every other day.
My family and I use it daily. …. zucchini pancakes, zucchini bread, zucchini chips, fried zucchini, sautéed zucchini, zucchini lasagna, but it seemed like it just kept coming.
I tried something new the other day with zucchini, and it turned out great! It was quick, easy and can be used in so many applications.
Take it to a tailgate. Use it for an evening snack, as a sandwich spread, or eat it by the spoonful. If you like zucchini and you’re looking for an idea to utilize it in another tasty way, you’ll love this recipe for zucchini hummus.
INGREDIENTS:
— 4 medium zucchini
— 3 garlic gloves
— 1 lime, juiced
— 1 teaspoon cumin
— 3 tablespoons tahini
— ¼ c cilantro, chopped
— salt and pepper to taste
INSTRUCTIONS:
Slice zucchini into 1-2 inch planks. Brush with olive oil and season with salt and pepper.
Heat your grill to medium-high
Grill the zucchini 1-2 minutes on each side.
Place zucchini and garlic cloves in a food processor until smooth.
Add lime juice, cumin, tahini and cilantro to the mixture and process until combined.
Add salt and pepper to taste and adjust seasonings as needed.
Place hummus in a bowl and enjoy.
Note: If hummus is warm, refrigerate for 15 minutes to let it set up properly.
Anthony Anobile is an executive chef and an instructor of Culinary Arts at Pierpont Community & Technical College. Aanobile1@pierpont.edu
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