Snacks & Treats
By Julie Van Rosendaal, Dinner With Julie
Feb 24, 2016
If your kids like dips and you’re trying to get them to eat more green things, try whizzing a whole zucchini (cut it into chunks first) into your hummus.
The flavour improves after a day or two in the fridge, so you can dip into it (literally) all week long.
You Will Need:
- 1 medium zucchini, cut into chunks
- 1 19 oz (540 mL) can chickpeas, drained
- 1/4 cup tahini (sesame seed paste)
- 1-2 garlic cloves, peeled
- juice of a lemon
- 2-4 Tbsp olive oil
- 1/2 tsp cumin (optional)
- salt, to taste
Whiz everything in a food processor until relatively smooth. Taste and adjust seasonings.
Serve immediately or refrigerate for up to 4 days.
Makes about 2 cups.
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