Roasted Zucchini Hummus Recipes

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 ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
• Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
• Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
• Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.

ROASTED HUMMUS

Steps:

• Preheat oven to 400°F.
• In a bowl toss the chickpeas, garlic, oil and spices.
• Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
• Once roasted, set beans aside to cool.
• In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
• Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
• When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
• Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.

GRILLED ZUCCHINI HUMMUS

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.