Grilled Zucchini Hummus Recipe
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.
Ingredients
- 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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 546gCalories: 180.1kcalCarbohydrates: 14.4gProtein: 7gFat: 12.4gSaturated Fat: 1.8gSodium: 500.1mgFiber: 4.5gSugar: 4.8g
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