Green No-Bean Hummus

STEP BY STEP

Directions

1. Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 and half-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
2. Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
4. Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
5. Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
6. Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
7. Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, half teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
8. For best flavor, cover and chill the hummus before serving.