Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, zucchini and chickpea hummus. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Slice and grill the zucchini, or roast in the oven. Grilling the zucchini gives the zucchini hummus an earthy smoky flavor which I especially love.
Zucchini and chickpea hummus is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Zucchini and chickpea hummus is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Zucchini and chickpea hummus:
- Prepare 1 can hick peas ( drained and rinsed, 1/4 cup of water reserved)
- Take 1 large zucchini
- Make ready 1/3 cup tahini
- Take 1 lemon, juiced
- Get 1/2 teaspoon salt
- Make ready 1/2 teaspoon pepper
- Get 2 Tbsp olive oil
- Make ready 1 large garlic clove
Raw zucchini hummus is an absolute favorite! I love traditional hummus, but I notice that chickpeas tend to usually upset my stomach and are harder to digest. I was in the mood for something a little more ethnic today so I decided to create a Mediterranean style entree for lunch with raw zucchini hummus as one of the dips. Peel the shallot and garlic cloves.
Steps to make Zucchini and chickpea hummus:
- Cut zucchini into chunks (skin on or off, your preference)
- Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed.
- Try if it needs little more salt or lemon juice, if so add it and give few more pulses
- Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping
- I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro…. However you like your store bought hummus
Cut the zucchini into slices, chop the shallot into two or three pieces and distribute on the tray. Cook and stir until zucchini softens. Cut the ends of the zucchini, cut in half lengthwise and down the middle. Zucchini replaces chickpeas in this recipe, making it lower in carbohydrates and legume-free for those who don't tolerate them well. Because zucchini is so hydrating, you also don't need to add olive oil to this recipe, making it lower in calories.
So that is going to wrap it up with this exceptional food zucchini and chickpea hummus recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
