May 14, 2014 • Category: Mezze/Appetizers
I can imagine a Lebanese or Near-Eastern reader raising an eyebrow at the title of this post. In Lebanon, only chickpea-based dips (mixed with tahini) are called hummus. The reason is simple: Hummus means chickpea and the chickpea dip is actually called hummus m’tabbal, meaning seasoned chickpeas. In the US, hummus (tahini-based chickpea dip) has become so popular that any version of a tahini-based dip is now called hummus.
The idea here came from Aline Kamakian’s Armenian Cuisine. Apparently Aline does not like chickpeas nor grilled eggplant and her aunt thought of this dip to entice her. In her recipe, the zucchinis are boiled then mixed with tahini, a touch of citric acid and garnished with cumin and red pepper powder. It was a bit bland to my taste, so I added mashed garlic, the juice of a lemon and more cumin and sneakily threw in a chopped green chili pepper (my daughter does not like heat and will spot chili at the first bite, looking at me with reproach) INGREDIENTS:
- 1 1/2 pounds zucchinis, peeled (the skin of the zucchinis in the US is bitter, which will add a sour taste to this dip); if using the Mexican calabasas, the skin can stay on
- 1/3 cup tahini
- 1 lemon, juiced (can substitute 1/2 teaspoon of citric acid)
- 2 or 3 garlic cloves, mashed (optional)with salt to taste
- 1 small onion, chopped fine
- 1 jalapeño seeded and chopped (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper powder (Aleppo pepper, chili powder, paprika, etc)
- 1/4 cup olive oil, to garnish
1. Peel the zucchinis and place in a Dutch oven (cut off both ends); add about 1 1/2 cup of water and bring to a simmer; let the zucchinis cook until the water evaporates and they tenderize. Meanwhile, prepare the tahini-based sauce. In a bowl, pour the tahini, lemon juice, garlic, spices and mix to combine; add a bit of water if it thickens too much (keep in mind the zucchinis still have plenty of water). 2. Once the zucchinis are soft, let them cool a few minutes then add the sauce and mash the mixture in a food processor; add the chopped onion and chili if using. Taste and adjust seasoning and serve with a drizzle of olive oil at room temperature, with pita chips or as is. Lebanese zucchinis grow at the speed of light in the Summer and are sweet and tiny.
10 Comments • Comments Feed
Sembra buona e delicata!!!
On May 14, 2014 at 11:55 am
A wonderful idea! Healthy, delicious and fresh.
On May 14, 2014 at 11:57 am
I’m always on the hunt for a new hummus, and even though I’m partial to the original, I think there is always room for a great variation!
On May 14, 2014 at 12:57 pm
I did the same when I read the title of the recipe!! 😉 Anyway I think it’s nice remaking something traditional like the hummus using new ingredients. It must be very refreshing and summery! Hope I can try it! 🙂 Well done as usual!
On May 14, 2014 at 1:20 pm
What a wonderful idea Joumana. It is going on my summer must do list right this minute! Thanks for another wonderful idea.
So healthful too!
hugs! Devaki @ weavethousandflavors
On May 14, 2014 at 3:08 pm
Oui, Chef says:
So pretty, and I bet it is just delicious. A perfect dish for when the zucchini overtake the garden!
On May 16, 2014 at 12:46 pm
Thank you for the idea! I will try it with fried zucchini (because boiled zucchinis seem too blank for me, too).
On May 16, 2014 at 2:50 pm
@Ilona: Great idea!
On May 18, 2014 at 12:39 am
Even when I make regular hummus I like to add lots of roasted garlic, black pepper, lots and lots of lemon juice and a healthy splash of Tabasco 🙂 I can imagine that this would be delicious with your additions.
I’ve missed a few posts with garden shopping, yard work and Mother’s Day! What a beautiful cake below and the bean cakes sound delicious!
On May 17, 2014 at 8:51 am