If a food is vaguely pasty and not clearly identifiable as puréed broccoli, my son calls it “hummus.” Skordalia, blended dahl, even nut butters—in Martin’s palate, they’re all hummus. I don’t mind so much; after all, he likes hummus, in all its iterations. Nevertheless, I crave some variety in monikers, and I’m not above going cutesy to get it. That’s how this recipe, a version of which Kathleen Reily sent me as “zucchini hummus,” instead became known in my home as eenie-meenie-zucchini-tahini. If you can throw a bunch of stuff in a food processor or Vitamix, you can make eenie-meenie-zucchini-tahini. Saying the name ten times fast is much more challenging.

2 peeled zucchini, roughly cut
1 cup raw tahini
1/3 cup fresh lemon juice, or mixed lemon and lime juice
1/2 cup olive oil (or another light-colored oil such as macademia, to taste)
sea salt
1-2 tsps ground cumin

Process all ingredients in a food processor or Vitamix until smooth and creamy. Among other small variations, this recipe can also be made with garlic (I would say four cloves raw or six cloves roasted). When Martin can eat garlic again, I’ll go back to adding it, because with the exceptions of hibiscus tea and (some) desserts, everything tastes better with garlic.