But indeed, at the raw workshop this weekend, George Parker made a delicious hummus that replicated the taste of my favorite dip -- and not a chickpea in sight.
The secret ingredient? Zucchini. I know -- who'd have thunk it, right? But by peeling away the green skin, the fleshy white of the vegetable makes a good base that mimics the look of hummus. I didn't do a great job of writing down every recipe (sorry!), but I did make sure to take this one home with me:
2 zucchini, peeled and chopped
1 cup raw tahini
1/2 cup fresh lime or lemon juice
1/3 cup cold-pressed olive oil
1/4 cup chopped olives (optional)
4 cloves garlic, minced
2 teaspoons Celtic sea salt
1/2 tablespoon ground cumin
In a high-speed blender, combine all ingredients and blend until thick and smooth. For thicker hummus, refrigerate tahini or add ground sesame seeds.