How to Cook Appetizing Zucchini and chickpea hummus

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.

It's properly combined for better digestion, Paleo-friendly, oil-free, and tastes BETTER than the original! 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. You can cook Zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Zucchini and chickpea hummus

1. You need 1 can of hick peas ( drained and rinsed, 1/4 cup of water reserved).
2. You need 1 of large zucchini.
3. You need 1/3 cup of tahini.
4. You need 1 of lemon, juiced.
5. It's 1/2 teaspoon of salt.
6. It's 1/2 teaspoon of pepper.
7. It's 2 Tbsp of olive oil.
8. Prepare 1 large of garlic clove.

Grilled or roasted, the zucchini is pureed with fresh garlic cloves, lemon juice, herbs and tahini paste. In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first. I haven't eaten raw zucchini Danielle, No the zucchini does not have to be cooked first.

Zucchini and chickpea hummus instructions

1. Cut zucchini into chunks (skin on or off, your preference).
2. Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed..
3. Try if it needs little more salt or lemon juice, if so add it and give few more pulses.
4. Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping.
5. 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.

Though you are absolutely right about the chickpeas, they must always be precooked. There is absolutely nothing wrong with chickpeas. 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. Fat-Free Baked ZucchiniYummly. nonstick cooking spray, salt, zucchini, black pepper.