I ran across this recipe in Relish Magazine while trying to use up some leftover zucchini in my fridge. This stuff was really, really good--make sure you add the right amount of spices for best results.I made a second batch to take to a party full of folks with various food issues, and it disappeared like a bankroll in Vegas.
1 15 ounce can of chickpeas, drained
1 cup coarsely chopped zucchini
2 garlic cloves (or more)
1/4 cup fresh parsley
1 cup basil
1/4 cup olive oil
Juice of 1/2 a lemon
Salt and pepper to taste
Combine all the ingredients in a food processor and pulse until a creamy paste is reached. Add more seasonings to taste.