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The secrete is out....here is my go-to-any-occasion party dip! Makes 2 cups

2 Tbsp Olive Oil

2 Green Zucchinis (approx ¾ lb)

1 Medium Onion, thinly sliced

2 Cloves Garlic, minced

2 Tsp Salt

¾ Cup Sesame Tahini

1 15-oz Can Garbanzo Beans (Chick Peas), drained and rinsed

1/8 Tsp Cayenne Pepper

¼ tsp Black Pepper

¼ Tsp Cumin

¼ Tsp Paprika

Juice from ½ Lemon (approx 1 Tbsp)

Leaving the skins on, chop zucchini into ¼ inch pieces and thinly slice the onion. Heat olive oil in a large sauté pan over medium high heat. Add zucchini, onion, garlic and salt and sauté vegetables for 5-6 minutes until tender.

Add the sautéed vegetables to a food process and pulse until smooth. Add beans, tahini, lemon juice and remaining spices. Puree until smooth.

Garnish with an additional sprinkle of paprika and a drizzle of olive oil.

If hummus is too thick to puree, add additional olive oil.

For more recipes, or to read about my latest attempts at dating, dieting & cooking is NYC visit joannE. at www.joannee-joannee.com