I don’t know about you but I still have an abundance of zucchini and summer squash. I’ve made Chocolate Espresso Cake, Sea Salt and Cracked Pepper Veggie Chips, Tofu scrambles, and so much more. My creative juices started to dry up and I was just about to call it quits with the squash.

Then something great happened. As I was picking up my CSA share this week, our local farmer (a.k.a my mom) told me about squash hummus, an idea from one of her other CSA share holders. Brilliant!

So today, eager to use up my squash, I made myself this Zucchini and Summer Squash Hummus.

Zucchini and Summer Squash Hummus – makes about 4 cups

1 medium-sized zucchini and summer squash each (or 2 zucchini), peeled and chopped

1 cup tahini,

3-4 garlic cloves

1/2 cup lemon juice

1/3 cup olive oil

2 tsp cumin

1 tsp coriander

pinch of cayenne pepper

2-3 tsp salt

Place a folded cheesecloth inside a colander and set on top of a medium sized bowl.

In a food processor puree the squash until smooth. Scrap puree onto the cheesecloth and set in the refrigerator for at least two hours to drain excess liquid. Return to the food processor and add remaining ingredients, processing until well combined.

Store in an airtight container for up to five days.

Easiest thing ever right? And it certainly is a delicious spin on traditional hummus.

Are you finding yourself over-loaded with any particular recipes? Are you finding creative ways to use up your summer harvest?