Zucchini Hummus

What do we make as a tasty dip for a community meeting?  This was the problem facing the members of the Palouse Tables Project last summer, when planning events designed to gather community input about food security solutions.  Community Action Center staff member, Ashley Vaughan, took on the challenge of designing a menu that was accessible, quick, and within the small budget we had allocated for food.  We also knew that we wanted to feature some locally-inspired recipes, so many different types of hummus were featured, but some folks started to request garbanzo bean-free options.  Ashley uncovered a variation for a bean-free hummus that was a hit, especially during the summer months when zucchini was in abundance.

Six simple ingredients.

Deliciously simple ingredients:
1 cup diced zucchini, leave the peel on if you’d like!
1/3 cup tahini
2 to 3 tablespoons lemon juice
1 to 2 cloves garlic, minced
1/2 teaspoon sea salt
2 teaspoons ground cumin

Instructions:
 
Dice the zucchini and prepare by measuring all ingredients ahead of time.
 
Start with placing two of the tablespoons of lemon juice, one of the cloves of garlic, and ¼ teaspoon salt into a mini food chopper.  Add the rest of the ingredients and blend until creamy.
 
Serve with fresh local vegetables or pita bread!
 
Great with a side of conversation about community solutions, and appreciating what is already working well.

A little about the guest bloggers:  Joseph Astorino is the Garden and Nutrition Specialist at the Community Action Center, and co-manages Community Food with Ashley Vaughan, the Food and Nutrition Specialist at the agency.  Together, they coordinate a food pantry, garden, commercial kitchen, and nutrition programming driven by volunteers.  They both are members of the Palouse Clearwater Food Coalition, as well as the Whitman County Food Coalition, developing coordinated efforts for community food security.