courtesy of From the Blog, She cooks...he cleans
This recipe is especially good for people that like hummus but don’t tolerate bean dips well – and of course it is handy for people following a low-carb diet or paleo / primal diet. Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squashIngredients
3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
1/3 cup lemon or lime juice.
3 tablespoons good quality olive oil.
2 cloves garlic, minced.
1 1/2 teaspoons salt.
3/4 cup tahini.
1 teaspoon ground cumin.
1/2 teaspoon turmeric.Method
- Add all the ingredients to the food processor except for the tahini. Blend well, until smooth. Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally. Adjust seasoning, to taste. I think that allowing it to mellow in the refrigerator for a while improves the texture and taste. Serve drizzled with more olive oil or sprinkled with a little paprika.