Roasted Garlic Zucchini Hummus Recipes

ROASTED ZUCCHINI HUMMUS

Steps:

• 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

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS

Steps:

• 1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
• 2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

EASY ROASTED RED PEPPER HUMMUS

Steps:

• In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

CREAMY ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
• Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
• Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
• Serve at room temperature with crudites, warm pita or crackers.
• Optional: Sprinkle with chopped parsley or paprika before serving.