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Introduction
Hummus, a beloved Middle Eastern spread, has been a staple in the region's cuisine for centuries. While its origins are disputed, this delectable blend of chickpeas, tahini, lemon, and garlic has become a global favorite for its versatility and nutritional benefits. Our zucchini variation adds a unique twist to this traditional recipe, incorporating the seasonal abundance of summer squash. This dish not only celebrates the flavors of the Mediterranean but also pays homage to the region's culinary ingenuity in utilizing fresh, local ingredients.
Ingredients
• 1 cup (240 ml) cooked chickpeas, drained and rinsed
• 1 medium zucchini (about 200g), grated
• 1/4 cup (60 ml) tahini paste (sesame seed paste)
• 1/4 cup (60 ml) freshly squeezed lemon juice
• 2 tablespoons (30 ml) extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) ground coriander
• 1/4 teaspoon (1.25 ml) cayenne pepper, or to taste
• 1/2 teaspoon (2.5 ml) salt, or to taste
• 1/4 cup (60 ml) water, or as needed for desired consistency
• 2 tablespoons (30 ml) chopped fresh parsley, for garnish
• 1 tablespoon (15 ml) toasted sesame seeds, for garnish
Step 1:
Grate the zucchini using a box grater or zucchini grater. Set aside.
Step 2:
Add the cooked chickpeas, tahini paste, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, cayenne pepper, and salt to a food processor or blender.
Step 3:
Process or blend the ingredients until smooth and well combined, stopping to scrape down the sides as needed.
Step 4:
Add the grated zucchini and water (start with 1/4 cup and add more if needed for desired consistency) to the food processor or blender. Process or blend again until the zucchini is fully incorporated and the hummus has a creamy texture.
Step 5:
Transfer the zucchini hummus to a serving bowl. Garnish with chopped fresh parsley and toasted sesame seeds.
Step 6:
Drizzle with additional olive oil and serve with pita bread, vegetables, or use as a sandwich spread.
Q: Can I use canned chickpeas instead of cooked chickpeas?
A: Yes, you can use canned chickpeas for convenience. Just make sure to drain and rinse them well before using.
Q: Can I make this hummus ahead of time?
A: Yes, you can make the zucchini hummus a day or two in advance. It may thicken slightly in the refrigerator, so you may need to add a splash of water or lemon juice to thin it out when serving.
Q: Can I substitute the tahini with something else?
A: Yes, you can substitute tahini with nut or seed butter like almond, cashew, or sunflower seed butter for a nut-free version. The flavor will be slightly different, but it will still work well.
• For a smoother texture, you can remove the chickpea skins by gently rubbing the chickpeas between your hands.
• If you prefer a thinner consistency, add more water or lemon juice to the hummus.
• For a richer flavor, you can use roasted garlic instead of raw garlic.
• This hummus is gluten-free, vegan, and nut-free.
• Substitute tahini with nut or seed butter for a nut-free version.
• For a spicier hummus, increase the amount of cayenne pepper or add a pinch of paprika.
Serve the zucchini hummus chilled or at room temperature, garnished with chopped fresh parsley and toasted sesame seeds.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Grate the zucchini and prepare the other ingredients while the food processor or blender is running to save time.
- For a smoother texture, remove the chickpea skins by gently rubbing the chickpeas between your hands before blending.
- Adjust the amount of water or lemon juice to reach your desired consistency.
- Taste and adjust seasoning with additional salt, cayenne pepper, or lemon juice as needed.
For a nutty flavor, substitute tahini with almond or cashew butter. For a spicier version, add a pinch of smoked paprika or cayenne pepper.
Serve with warm pita bread, fresh vegetables like carrots, cucumber, and bell peppers, or use as a sandwich spread. Pair with a refreshing lemonade or iced herbal tea.
Best during the summer months when zucchini is in peak season.
This recipe is gluten-free, vegan, and nut-free. However, it contains sesame seeds (tahini) and chickpeas (legumes).
