Homemade Zucchini Hummus and Orange Marmalade

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I have discovered two recipes recently that are so easy to make at home that I won’t be buying the equivalent in the grocery store any time soon.  Both recipes are the ones I will make again and again this summer - the 'condiments' of Summer 2015!

Zucchini Hummus

(This recipe uses zucchini rather than chickpeas. A version of it was included in a newsletter from the Gorman Farms CSA on the first week zucchini was included in the share. I modified it slightly - part of joy of cooking as far as I'm concerned.)

1 cup diced raw zucchini

1/3 cup tahini butter

1/4 cup fresh lemon juice

2 cloves garlic minced

2 teaspoon cumin

Salt to taste

Put everything in a food processor and process until smooth. Refrigerate and use as dip or salad dressing!

Some variations I am going to try:

  • Add fresh basil or mint or both (since I have them growing in deck pots)
  • Season with no-salt seasoning blends
  • Add lemon or orange zest
  • Add a little extra tahini or some olive oil for better salad dress consistency
  • Add 1 tablespoon flaxseed meal for thicker consistency
2015 07 IMG_2115.jpg

Orange Marmalade

Cut the ends off an orange. Cut into wedges, removing seeds. (Option: If you have the skin and pulp of a lemon after making zucchini hummus, cut it up and add to the orange to make orange/lemon marmalade!). Process in a food processor until skin and pulp are reduced to small bits.

Place process citrus in a small saucepan. Add 1/2 cup sugar and 2 tablespoons of lemon juice. Set timer for 15 minutes and bring to boil on high heat then the lower the heat to simmer.

Cool. Place in a glass jar with a tight lid (I use a wide mouthed jar that salsa came in). Refrigerate.

I enjoy marmalade in warmed pitas (small) or on toast. It is a wonderful salad dressing either alone or combined with olive oil. Use as a component of dressing for carrot/raisin or celery/apple/raisin or spinach/strawberry salad.