3 medium or large zucchini or other summer squash, split and roasted
Salt and Pepper
2 or 3 cloves Garlic
Lemon Juice to taste
2 tblsp. Tahini (sesame see paste)
1/2 – 1 tsp. cumin
Preheat the oven to 375 F. Cut the zucchini into large cubes and place into a roasting pan on onto a cookie sheet. Brush or drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown on top.
Puree in a food processor the roasted zucchini, garlic, lemon juice, tahini, and cumin. Add salt and pepper to taste. Garnish with parsley sprigs. Serve with thin toasts or crackers.