Zucchini & Avocado Hummus

I ate it with baked sweet potato. It was good.

I ate it with baked sweet potato. It was good.

Something terrible is happening. Some sort of creeping pathology that I can’t seem to contain.

I’ve started to call things by their American names! *gasp*

As I whinged to my mother the other day, I’ve started to call the chemist, the pharmacy. The supermarket has become the grocery store. The rubbish is now the garbage and instead of saying flat, I say apartment.

Le sigh.

thankfully you can't taste the hidden squash - just the cumin-y goodness

thankfully you can’t taste the hidden squash – just the cumin-y goodness

It might not seem like a big deal but it feels like I’m losing my cultural identity, word by word, and getting swallowed up by my neighbours across the pond.

So I’ve vowed to put a stop to it. Henceforth cilantro will be coriander, eggplant will be aubergine and zucchini will be courgette, dammit!

the avo gives it that creamy kick, without having to resort to dairy

the avo gives it that creamy kick, without having to resort to dairy

Zucchini Courgette & Avocado Hummus (makes about a cup)

  • 1 zucchini courgette, peeled and diced small
  • 1/4 avocado (a generous tbsp’s worth)
  • 1 clove garlic
  • 2 tsps lemon juice
  • 1 tsp cumin
  • 3 tsps tahini
  • 1 tsp extra virgin olive oil
  1. Stick all the ingredients into a blender and pulse until smooth.
  2. Dust with paprika to serve and keep in the fridge for 4- 5 days.

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6 thoughts on “Zucchini & Avocado Hummus

  1. I suppose it shouldn’t be all about us, but more about who we’re trying to communicate with. Three-quarters of my readers are American, So I bite the bullet and spell “color” without the “u”. For readers in the UK, apologies… but I could never get used to saying “flat.” However, I do try to give quantities in grams/ounces rather than cups when I remember. As far as names for ingredients go, the pictures should help when the names looks foreign – that’s what makes blogging fun for me!

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