1 large zucchini (about 1 pound)
¼ cup roasted tahini (sesame seed butter)
3-4 cloves garlic
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon kosher salt
Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
Trim the ends from the zucchini, then slice it in half lengthwise. If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half. It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.
Place the zucchini on the grill, cut side up, then reduce heat to low. Cook for 10 minutes, or until just lightly browned and starting to get tender. Set aside to cool.
When the zucchini has cooled enough to handle, place it in a food processor. Add the tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
The hummus can be served immediately, or chilled. The hummus will thicken slightly as it chills.
Makes about 2½ cups.
Cook's note: I prefer roasted (also called toasted) tahini, but it can be hard to fine. The recipe is still great with regular tahini.
Nutrition values per ¼ cup: 45 calories, 3.5 g fat (0 saturated), 3 g carbohydrates, 1 g fiber, 2 g protein, 0 cholesterol, 110 mg sodium.