I feel much better now that the weekend is finally here and week-from-hell is over. Doggie balance has been restored in our house since I’m no longer dog-sitting my mom’s chihuahua and hubby is back home from his business trip, so Miko has his gaming buddy back.
I’ve been putting my food processor to work today creating recipes for a family BBQ tonight and threw together a summery dill hummus utilizing the over-flowing amounts of zucchini coming from our garden currently.
Zucchini Dill Hummus
- 1/4 cup shelled hemp seeds
- 1 cup chopped zucchini
- 1/4 cup tahini
- 3 tbsp. lemon juice
- 1 tsp. dill
- 1 clove of garlic
- 1 tsp. pepper
- 1 tsp. salt
Place all ingredients into a food processor and process to a smooth and creamy texture. Chill for about 30 minutes and enjoy. Makes 4 servings.
The ingredients are simple to toss into a food processor.
And the finished hummus looks more like a creamy ranch dressing.
It pairs wonderfully with fresh veggies.
But has a looser texture than traditional hummus for a lighter spreading snacking option.
The flavor is the perfect balance of summer for me, savory and creamy with a lemony dill tang while not being too strong.
And yikes, time to pack up and head to the BBQ already! If the dessert recipe I created is a success, you’ll be seeing it posted shortly!