Today’s paper brought an interesting article from AP Food Editor JM Hirsch helping us solve the perennial summer dilemma of what to do with a bounty of zucchini. The stuff of jokes, cartoons, and sitcom scripts, zucchini overload is no joke for some gardeners if a prolific crop comes in.
While low carb devotees can steam it, sous vide it, saute it, grill it, and make zucchini noodles, hash, and fritters with it, we can’t turn it all into zucchini bread, as so many gardening cooks might do, simply because the carb load is too high in most quick bread recipes. And for the same reason, low carbers don’t get much chance to enjoy hummus made with chickpeas. But here comes this recipe that solves both the what-to-do-with-a-bushel-of-zucchinis and the need-a-low-carb- version-of-hummus problems all at once! Couldn’t be better.
Made of nothing but grilled zucchini, roasted tahini, garlic, lemon juice, cumin, smoked paprika, and salt, it’s a winner. Get the recipe here.
A low carb dip still doesn’t avoid the need for a dipper, often a carb minefield. So to keep the carbs low and free of grains, wheat, or gluten, dip it with chicharones (pork skins), fresh celery, cucumber slices, jicama, or cherry tomatoes. You’ll hardly miss the pita.