Zucchinihummus Recipes

ZUCCHINI HUMMUS: RAW OR ROASTED

Steps:

• Preheat the oven broiler.
• Rinse and dry the zucchini and cut them lengthwise down the center.
• Place the zucchini, face down, on a baking sheet that has been prepared by greasing it or covering it with parchment paper. Place in the oven under the broiler for around 8-10 minutes.
• Flip the zucchini over so that the skin faces down, and return to the oven for another 8-10 minutes, or until golden brown.
• Remove from the oven and cut into chunks. If you'll be using a food processor with a plastic container, allow the zucchini to cool slightly before proceeding.
• Rinse and dry the zucchini and peel them. (Peeling is optional.)
• Cut the zucchini into medium-sized chunks.
• Add the zucchini (prepared as shown above) to a food processor along with the juice of 1/2 a lemon and all of the other ingredients except for the red pepper.
• Process until smooth.
• Taste the zucchini hummus, and adjust it to suit your taste by adding extra salt, spices, or lemon if desired.
• If you'd like to serve both types of zucchini hummus, remove half of the hummus from the food processor before proceeding.
• Add in a few strips of roasted red pepper (around 1/2 of a pepper) to the rest, blending until smooth.
• Enjoy!

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

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.