she cooks…he cleans

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.

I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well.  What do you know – the patty pan squash worked just great.  This recipe is especially good for people that like hummus but don’t tolerate bean dips well  – and of course it is handy for people following a low-carb diet or paleo / primal diet.  Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).

Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing.  You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash).  Don’t worry if you leave some peel on!  Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.

Ingredients:

• 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
• 1/3 cup lemon or lime juice
• 3 tablespoons good quality olive oil
• 3 cloves garlic, minced
• 1 1/2 teaspoons salt
• 3/4 cup tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 3 tablespoons almond flour (optional, for added texture)
• a few shakes of smoked paprika
• a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.

Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!