Zucchini Hummus

If you knew how much I liked Hummus, you would probably laugh.  It was something I craved during my last pregnancy and the craving never went away!  I rarely, if ever, tire of this creamy delectable crudite.  Today I have incorporated roasted zucchini in to this classic hummus recipe.  The robust garbanzo beans, garlic and lemon are enhanced by the unique sweetness of garden fresh roasted zucchini.  Enjoy!

Zucchini Hummus
1 medium fresh zucchini
1 clove fresh garlic
1/2 regular size can (about 7 ounces) garbanzo beans
Juice of 1 large lemon
1 teaspoon ground cumin
1/4 cup tahini
1/2 cup extra virgin olive oil
Salt and Pepper (to taste)

Begin by slicing zucchini into 1/8 inch strips.  Coat lightly with a little olive oil.  Roast at 375 degrees F for about 30 minutes, turning slices over half way through cooking time.  Remove from oven and allow to cool to room temperature.  Drain and rinse garbanzo beans and add to food processor with remaining ingredients.  Blend until creamy.  Serve immediately and store unused portion in refrigerator in a tigtly sealed glass container for up to 5 days.  Serve with pita chips and fresh vegetables for dipping.

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