This is a type of hummus, but one in which the tahini plays a minor role. The stars are zucchini and scallions. You can use other nut or seed butters if you like (I’m currently on a sunflower seed butter kick.) If you use raw tahini or other nut/seed butter, this will be a raw dish.

2 c chopped zucchini, peeled if you like
1/2 – 3/4 c chopped scallions, reserving a T for garnish
1/2 c tahini
2 – 3 T lemon juice, or to taste
4 T extra-virgin olive oil, plus extra if needed
2 garlic cloves, coarsely chopped
salt and pepper, to taste
1/4 t cayenne or other chile powder, or to taste
2 – 3 T fresh chopped cilantro or other herb
water, if needed, to achieve desired consistency

1. Put zucchini and scallions in a food processor and pulse until finely chopped. Add remaining ingredients and whizz until creamy. If needed add extra olive oil or water by the tablespoonfuls to get a consistency you like. Remove to a serving bowl, garnishing with the reserved tablespoon of scallion.