This dip is great for dipping fresh veggies!
4 medium zucchini, cut in half
3 cloves garlic
1 lime, juiced
3 tablespoons tahini
1 teaspoon cumin
1/4 cup fresh cilantro leaves, plus some for garnish
S&P to taste
EVOO (extra virgin olive oil), if needed to thin the mixture and for garnish
Paprika for garnish
Sprinkle zucchini halves with salt and pepper.
Heat your grill to medium-high heat, and oil the grates (or saute them in pan)
Grill the zucchini a couple minutes per side, or until grill marks appear
Place the grilled zucchini, garlic cloves, lime juice, tahini, cumin, cilantro, salt, and pepper, into a food processor (or blender). Turn it on and run until the hummus becomes smooth. Add a bit of olive oil if you want a thinner consistency
Spoon the hummus into a bowl and top with a drizzle of extra virgin olive oil (EVOO), sprinkle of paprika, and a few cilantro leaves.