Grilled Zucchini Hummus Recipes

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GRILLED ZUCCHINI HUMMUS



Grilled Zucchini Hummus image

If you can't find toasted/roasted tahini, it's okay to use regular tahini. Recipe from LaCucinadiKait.com and modified in a local publication. Option: when preparing the test recipe, I set aside a small amount of the zucchini puree replacing the Spanish smoked paprika with sumac.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

1 lb zucchini (I prefer the smaller ones because they are less "seedy")
1/4 cup roasted tahini (sesame seed butter)
3 -4 garlic cloves, peeled
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon spanish smoked paprika
1/2 teaspoon salt, to taste

Steps:

  • Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
  • Trim the ends from the zucchini, then slice it in half lengthwise.
  • If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.
  • It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.
  • Place the zucchini on the grill, cut side up, then reduce heat to low.
  • Cook for 10 minutes, or until just lightly browned and starting to get tender.
  • Set aside to cool.
  • When the zucchini has cooled enough to handle, place it in a food processor.
  • Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
  • The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.
  • Note: this hummus will thicken slightly as it chills.

Nutrition Facts : Calories 180.1, Fat 12.4, SaturatedFat 1.8, Sodium 500.1, Carbohydrate 14.4, Fiber 4.5, Sugar 4.8, Protein 7

HUMMUS AND GRILLED VEGETABLE WRAP



Hummus and Grilled Vegetable Wrap image

Provided by Ellie Krieger

Categories     main-dish

Time 23m

Yield 4 servings, serving size - 1 wrap

Number Of Ingredients 11

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Steps:

  • Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
  • Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
  • Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
  • Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

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