Zucchini Bean Dip

The zucchini madness continues! I turned zucchini into a nice, hearty dip. Think hummus but earthier. 



1 Tablespoon olive oil

3 shallots, sliced

2 medium zucchinis, chopped

3 cloves of garlic, minced

zest and juice of 1 lemon

1/4 teaspoon cumin

1 Tablespoon tahini (not the end of the world if you don't have tahini, just leave it out)

1 can navy beans, drained and rinsed (chickpeas would work too!)

small bunch of fresh parsley

salt and pepper to taste


Heat olive oil in a medium-sized frying pan. Add onion and zucchini and cook, stirring often, until onion is transparent and zucchini is softened, about ten minutes. Add garlic and cook for another minute or two, stirring to prevent the garlic from burning. Put all ingredients in a food processor or blender and buzz until smooth, adding olive oil if the mixture is too thick.

Serve with crudites, bread, or crackers. Also works well as a sandwich spread.