I used the last of my CSA zucchini and squash in this dish. On one hand, I’m bummed out that the CSA is over for the year. On the other hand, I’m relieved about being able to shop for and plan for meals more effectively.
Our CSA gave us the option of Wednesday or Saturday pickups, but it seems like neither one is a good option for us. We picked Wednesday because we didn’t want to miss Saturday pickups if we were out of town for the weekend. Wednesday didn’t really work out either because of our Saturday meal planning/grocery shopping cycle. I really would have preferred a Friday pick-up.
Last weekend my brother came to visit so we haven’t done any grocery shopping at all in over a week. (Sorry G, we should have bought food before you arrived at least!) Needless to say, we have been having some interesting meals lately. This “squash hummus” was one of the most tasty creations stemming from our grocery shopping laziness.
Look for Squash Hummus and Black Bean Burritos soon! (Well, if they’re any good anyway!)
From Branny Boils Over.
- 1 raw zucchini, peeled and chopped
- 2 raw yellow summer squash, peeled and chopped
- 6 tbsp lemon juice
- 2 cloves elephant garlic
- 2 tsp paprika
- 2 tsp sea salt
- 1 tsp cumin
- 1 tsp turmeric
- 2 pinches cayenne pepper
- 1/4 c raw tahini
- 1/4 cup sesame seeds
- 1/4 roasted almonds
- Place all ingredients into a food processor and blend until smooth or to desired consistency.
- Serve with veggies, crackers, or pita chips.
Servings ~ 8
Calories ~ 104, Fat ~ 8 g, Carbohydrates ~ 7 g, Protein ~ 4 g