Zucchini’s are still in full swing here in Southern California and are abundant at our farmer’s markets. I truly love the classic hummus but because of my bean intolerance, I wind up bloated each and every time. This bean-free version hits the spot. My kids who love traditional hummus, love this and I recently made it for some girlfriends and had wonderful responses. I learned a version of this years ago in the catering kitchen and I am bringing it back now. I can’t remember if it was Akasha or Darra who first taught me a zucchini could fill the place of garbanzo beans. This dip is perfect with sliced veggies and crackers of choice.

The perfect Summer Zucchini Salad With Pine Nuts, Pecorino and Fresh Mint. This is a beautiful, fresh Italian side salad inspired by a wonderful Italian woman named Lalitya, a wonderful chef, I knew in Italy many years ago.

I originally developed this recipe 16 years ago for my cook book Anna Getty’s easy Green Organic. It was one of those recipes I tried over and over again to get it just right. It is by far my favorite quick bread, over the Gluten-Free School-Is-In Banana Bread and my Sweet Potato Bread with Walnuts and Cranberries, and those are both really really good.