Zucchini and chickpea hummus. Add some more flavor and nutrition to your hummus with one special addition—zucchini! - Zucchini and Chickpea Hummus Recipe - RV at BellaOnline. I'll admit, when it comes to making hummus, the recipes I like to make could be considered pretty plain Jane. The most exotic ingredient I usually.
Ingredients of Zucchini and chickpea hummus
- Prepare 1 can of hick peas ( drained and rinsed, 1/4 cup of water reserved).
- You need 1 of large zucchini.
- It's 1/3 cup of tahini.
- Prepare 1 of lemon, juiced.
- Prepare 1/2 teaspoon of salt.
- You need 1/2 teaspoon of pepper.
- You need 2 Tbsp of olive oil.
- You need 1 large of garlic clove.
They are incredibly nutritious and fibre rich, however some people really do struggle to digest foods from the legume family. It is great as a dip for your veggies. In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first.
Zucchini and chickpea hummus instructions
- Cut zucchini into chunks (skin on or off, your preference).
- Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed..
- Try if it needs little more salt or lemon juice, if so add it and give few more pulses.
- Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping.
- I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro.... However you like your store bought hummus.
I haven't eaten raw zucchini Danielle, No the zucchini does not have to be cooked first. Though you are absolutely right about the chickpeas, they must always be precooked. Zucchini Hummus is on the menu today! It's basically the same basic idea as Baba Ganoush, the smoky Middle Eastern eggplant dip- but made with zucchini instead. Grilled or roasted, the zucchini is pureed with fresh garlic cloves, lemon juice, herbs and tahini paste.