May is an interesting time of year in Michigan, one day it feels like summer and the next is a cold blast with rain, clouds, and thunder to match. The changes in temperature can make it difficult to plan a meal, especially anything involving picnics and outdoor grilling. This unpredictability is what makes zucchini and curry a perfect combination for spring. Zucchini is a summer staple while curry has that gentle heat to warm you from the inside out, and together they can combat any weather.
There are several recipes out there for zucchini hummus, most of them from vegan or raw food websites and blogs. After reading several of the recipes and not quite finding one that I liked, I pieced this together from a variety of sources, adding the curry as my own personal touch. Don’t like curry? Substitute paprika or 1/2 teaspoon cumin.
Please enjoy what might be one of the last Spring Fever posts of the season, as summer (and you can be sure a new project) is right around the corner.
2 cups peeled, chopped zucchini (about 2 large)
1/2 cup tahini
1/3 cup lemon juice
1/4 cup olive oil (extra virgin recommended)
3 garlic cloves, minced
1 tsp salt
1 tsp curry powder
Combine in blender or food processor and puree until smooth. Allow to chill several hours (preferably overnight) before serving.
Serve with veggies such as baby carrots, cucumber slices, chopped celery, peppers, or with pitas or crackers.
