Recipe: Zummus

Source:  Wake Robin 2017 Farm to Table Recipe

Servings: cereal bowl of dip

Ingredients: 

• 4 medium zucchini
• 2-3 cloves garlic
• 1 lime, juiced
• 3T  tahini
• 1 tsp cumin
• 1/4 cup fresh cilantro leaves, plus some for garnish
• Kosher salt
• Fresh cracked black pepper
• Olive oil, if needed to thin the zummus and for garnish
• Paprika for garnish

Directions:

1. Slice zucchini into planks and sprinkle with salt and pepper.
2. Heat grill to medium high heat and oil the grates
3. Grill the zucchini a couple of minutes per side, or until grill marks appear.
4. Place grilled zucchini, garlic cloves, lime juice, tahini, cumin, cilantro, salt and pepper into food processor.  Turn it on and run until zummus becomes smooth.  Add a bit of olive oil if you want a thinner consistency
5. Spoon the zummus into a bowl and top with a drizzle of olive oil, sprinkle with paprika and a few cilantro leaves.
6. Serve with pita wedges, crackers, or corn chips (unspiced, like those served as restaurant pre-entrees)