Roasted Zucchini Hummus

Garden intern Erin loves zucchini AND tahini. This is what happens when hummus worlds collide. You can find tahini (sesame paste) at most markets. Serve with fresh veggies or warm bread.

3 medium sized zucchini
4 garlic cloves
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons tahini
2 teaspoons lemon juice
Salt & pepper, to taste
Smoked paprika (optional)

Set the oven to 350 degrees F. Slice the zucchini lengthwise into 1” pieces and arrange them alongside three garlic cloves on the baking sheet. Toss the zucchini slices with salt, pepper, and 1 tablespoon of olive oil and place in the oven for 20 minutes, until the squash is well cooked. Flip zucchini after 10 minutes to ensure the pieces are cooked through. Letting the skin brown will add more flavor to your hummus! Transfer cooked zucchini & garlic into food processor. Add tahini, lemon juice & raw garlic to the mixture. Blend until smooth. Add more olive oil or lemon juice to smooth the consistency of the mixture. Transfer hummus to a bowl and cool in fridge if desired. Sprinkle a little sea salt or smoked paprika on top for an extra kick and serve.