Ingredients
- 3 medium-large zucchini (1 1/2 lbs, or 6 cups diced) - or summer squash, or use a combo.
- 2 cloves garlic
- 1 tablespoon lemon juice, add more to taste
- 1/4 cup tahini paste (or sub 1/2 an avocado)
- 1/2-3/4 tsp salt, more to taste
- 1/2 teaspoon cumin
- 1/2 tsp cracked pepper
- 1/4-1/2 cup or more fresh herbs (optional) - choose either flat-leaf parsley, basil dill, mint, basil, or a combo.
- Optional: 2-3 tablespoons of cashew nut yogurt.
- If grilling or roasting, cut zucchini into 1/3-inch thick strips, brush with olive oil, season with salt. If sauteeing the zucchini, either dice or shred.
- Saute: Heat an extra-large skillet over medium heat with olive oil, season with salt and saute until translucent, tender and falling apart, about 15 minutes.
- Blend: Place the cooked zucchini and the rest of the ingredients in a food processor, and puree until vibrant green and smooth. To get it extra vibrant green add more herbs and blend blend blend! Taste and adjust salt and lemon to taste—stir in a little yogurt for extra creaminess.
- Serve: Place it in a serving bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well, sprinkle with fresh herbs and serve either warm or chilled.
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