Zucchini Hummus Recipes

GRILLED ZUCCHINI HUMMUS WRAP

Steps:

• Heat a skillet or grill to medium heat.
• Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
• Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
• Set zucchini aside.
• Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
• Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
• Wrap tightly and enjoy immediately.

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!

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

CREAMY ZUCCHINI HUMMUS

Steps:

• Blend zucchini, lemon juice, tahini, garlic, and salt in a blender until creamy. Stream olive oil into the hummus while blending until completely incorporated. Continue blending until smooth, 1 to 2 minutes. Transfer to a serving bowl; sprinkle cumin and paprika over the hummus.

ZUCCHINI HUMMUS

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens.
• Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.