This smooth and creamy Grilled Zucchini Hummus is a delicately flavoured, easy to prepare dip. A classic hummus recipe is made even more delicious with the addition of the slightly charred, smokey zucchini.
3tablespoonlemon juice (freshly squeezed)See Note 2
3tablespoonhulled tahini (well stirred)See Note 2 and 3
sea salt flakes to taste
To Garnish (Optional):
drizzle of oil
For the Zucchini:
Preheat your grill. I have used a grill plate on my stove.Cut your zucchini slices approximately 1 cm thick.
Brush both sides with a little olive oil.
Grill the zucchini until tender - approximately 4 minutes per side.Set the zucchini aside to cool.
To Prepare the Hummus:
Drain the chickpeas in a sieve, over a bowl. Do not discard the chickpea liquid. (See Note 1)
Add the chickpeas, grilled zucchini and remaining ingredients to the bowl of a high-speed blender.
Blend until smooth. Check your seasoning and adjust accordingly - you may need more salt and lemon juice.
If the mixture is too thick, add a little of the reserved chickpea liquid.
Serve in a bowl, topped with a drizzle of olive oil and a sprinkling of cayenne pepper. Some crispy chickpeas also add a nice touch.
If your Hummus is too thick, add some of the reserved chickpea water. If you have already discarded this, water is also fine.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Tahini is a sesame paste, available in all major supermarkets. You may find with some brands of tahini that it has separated. There will be thick paste on the bottom of the jar and a fair degree of oil on the top. You will need to stir these two together to form a smooth paste.
The nutritional information is based on the dip being enjoyed as four servings. It does not include what the dip is served with.