chargrilled zucchini hummus
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Cuisine
Middle Eastern
chargrilled zucchini hummus
Report
A delicious and easy recipe for char-grilled zucchini hummus
Share:
Ingredients
- 550 - 600 grams zucchini/courgette my final trimmed weight was 580gm - this will be about 9 - 10 medium / small (24 oz)
- olive oil to brush
- 1 gram tin chickpeas drained and rinsed
- 4 Tbsp Tahini
- 1 - 2 garlic cloves crushed
- 3 Tbsp olive oil
- 4 Tbsp fresh lemon juice about 1 large lemon
- Small bunch of coriander - leaves removed from stems around 10gms with stalks on
- 1/4 tsp ground cumin
- 2 tsp harissa paste sub with a pinch of chilli or other chilli sauce optional
- salt & pepper
Instructions
- Heat a griddle pan to hot and preheat the oven to 200C / 400 F. Trim and halve the zucchini lengthways and brush lightly with olive oil. Fry on each side until they have taken on char colour. Place them in a pan and roast in the oven for 10 minutes. Allow to cool slightly or totally (you could do this part in advance).
- In a food processor add all the ingredients and process until it is a fairly smooth consistency. Adjust seasoning (it needs quite a lot of salt). Cool the finished hummus in the fridge to firm up.
Notes
- This can be made in advance and stored in the fridge before use. I would not recommend freezing this.
- Storage Instructions for Hummus:
- Transfer the hummus to an airtight container for freshness.
- Refrigerate immediately; it will last up to 5–7 days.
- Press plastic wrap directly onto the surface to reduce air exposure.
- Stir in a splash of water or olive oil if the texture thickens over time.
- Always use a clean spoon to avoid contamination.
- Avoid leaving hummus at room temperature for extended periods to ensure safety.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
