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Smoky Zucchini Bean Dip Recipe | |
Indian & Pakistani Vegetarian | |
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Ingredients:
1 medium zucchini, sliced into2-inch rounds 1 15- to 16-ounce can pinto beans, rinsed and drained 1-2 garlic cloves, sliced 5 tablespoons tahini Juice of 1/2 lemon 1/2 teaspoon smoked Spanish paprika 2 teaspoons sumac 1/2 teaspoon salt Freshly ground pepper to taste
Directions:
Combine everything in the food processor and process until the dip reaches your desired consistency. If the dip is too thick, add water or broth in 1 tablespoon increments.Yield: 2 healthy cups
Since it happily absorbs flavors much like tofu does, zucchini makes a great flavor and fiber base. This easy, speckled dip marries smokiness from the hummus and smoked Spanish paprika, and bright citrus notes from the lemon juice and sumac (an herb that you can find in most Middle Eastern groceries). Serve it with pita bread, crostini.or crudites. It also makes a fantastic sandwich spread.Try it on panini with tomatoes and olives.
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