Zucchini Hummus makes a fantastic alternative to chickpea hummus, with the same sort of texture and flavour but with a lot less calories. This dip has creamy roasted flavour that comes from baking the zucchini in the oven until golden. I generally don’t find cooked zucchini to have much taste, so I was shocked to discover how delicious it is in this dip in a more concentrated form.
I usually make a big batch of this on Sunday and have it as a snack with veggies throughout the week, but it also makes a great spread on sandwiches and wraps.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 3 Zucchini
- 4 garlic cloves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 2 1/2 teaspoons fresh lemon juice
- salt and pepper to taste
- a pinch of smoked paprika optional
Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Cut the zucchini lengthwise into slices 2-3cm in thickness and lay them out on a large baking sheet. Also place 3 of the peeled garlic cloves on the baking sheet
Sprinkle the zucchini slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the zucchini is well cooked. Flip them over after 10 minutes or so to ensure they are well cooked on both sides and don't worry too much if the edges begin to darken, it will add more flavour to the hummus
Once the zucchini is cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth. You may need to add more olive oil depending on the consistency of the hummus.
Transfer to a bowl and leave in the fridge to cool (although this also tastes good warm). Before serving I like to sprinkle the top with a pinch of smoked paprika for an extra kick of flavour