ROASTED ZUCCHINI HUMMUS

Creamy Roasted Zucchini Hummus is a great way to use up all that extra zucchini in the garden and sneak in some extra veggies into the family’s diet! All you need is a food processor or a good blender and a few simple ingredients. The jalapeño is optional but adds a nice smoky flavour and just a hint of heat!

Health Benefits of Zucchini

Zucchini is a nutrient-rich vegetable that is super versatile. You can grate it to use in baking, spiralize it to use as a substitute for noodles in pastas or salads, roast it with a touch of parmesan and olive oil, grill it… the possibilities are endless! Try adding chunks of it to your next smoothie for added creaminess.

Zucchini-Hummus-schonefoods

Roasted Zucchini Hummus

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

Roasted Zucchini

1 /2 lb small zucchini
1 tablespoon extra virgin olive oil
sea salt to taste
1 jalapeño pepper, seeded & stem removed

Hummus

1 540ml-can chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 cloves garlic
sea salt to taste
1 tablespoon extra virgin olive oil for garnish
1 tablespoon chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 450 F and line a small baking sheet with parchment paper.
2. Peel the zucchini: this step is optional, it will simply impact the colour of the hummus so it is up to you! Cut the zucchini in half length-ways and place it on the baking sheet along with the jalapeño pepper. Drizzle the olive oil over the zucchini and jalapeño, sprinkle with salt, and toss it together with your fingers. Bake for 15-20 minutes, until the zucchini is golden brown and the jalapeño is charred, turning the jalapeño half way through cooking if desired. Remove from the oven and set aside to cool slightly.
3. Place the zucchini and jalapeño in the food processor or blender and add the chickpeas, tahini, lemon juice, garlic and sea salt and blend until smooth and creamy.

Spoon the hummus into a bowl and drizzle with extra olive oil and sprinkle with fresh parsley if desired. Serve with fresh veggies or crackers! Refrigerate covered for up to 4 days.