Zucchini Hummus

As you're thinking about what to bring to the traditional Super Bowl party, here's an option that will help you keep your new year's resolutions. Roasted zucchini replaces chickpeas and there's no oil or fat aside from the sesame seed oil in your tahini. Serve this dip with pretzels and it will remind you of pizza-flavored Combos. If you're feeding a crowd, go ahead and double the recipe.

1 large or 2 small zucchini

3-4 garlic cloves, quartered

1/4 cut tahini (sesame seed paste)

1 T. lemon juice

1 t. cumin

1 t. smoked paprika

1/2 t. coarse salt

Preheat oven to 425. Cut zucchini lengthwise and lay cut-side down on a parchment-lined baking sheet. If seeds are large, scrape them out. Roast for 15 minutes or until tender throughout. Remove from oven and let cool.

In a food processor, chop garlic. Add the rest of the ingredients, including cooled zucchini, and process for 1 minute, or until smooth. Serve with pretzels, pita chips, tortilla chips or raw vegetables.

This recipe also freezes well, so when I have a lot of zucchini in the summer, I'll make up a few batches of this and put it in the freezer for the winter.