Wednesday, September 15, 2010

Roasted zucchini 'hummus' recipe for baby-led weaning

'Hummus' in quotes because I'm not sure what the necessary and sufficient conditions for being hummus are, but probably this doesn't really meet them. It's more of a family-resemblance sort of relationship. It's got garlic, it's got tahini, and you can dip it or spread it.  I just thought it might be good, and I was right. Mae agrees.  That cracker it's sitting on? Easier than you might think. Recipe for those tomorrow.

Roasted zucchini 'hummus'

4 medium zucchini (~6 inches)
4 cloves garlic
2 Tbs olive oil+ additional if desired
black pepper
1 Tbs tahini
1/2 tsp sesame oil
juice of 1/2 a lemon

Heat your oven to 400. Quarter the zucchini lengthwise, and then cut into 1/2 inch pieces. In a bowl, toss them with the olive oil and garlic cloves, grind black pepper over them, and then turn 'em out onto a sheet pan (or trust iron skillet!). Roast them for 30 minutes, turning halfway through. When they're nice and soft and browned, they're ready. Let them cool a bit, then dump them in a blender with the remaining ingredients. Blend until reasonably smooth.  Mine still had bits of skin visible, and I thought that was fine; you do what you like.  Spread it on crackers, pita, toast, rice cakes, eat it with a spoon or, if it comes down to it (and it well may!) with your fingers.

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