Back
0.0 from 0 votes

chargrilled zucchini hummus

A delicious and easy recipe for char-grilled zucchini hummus

Prep Time
10 mins
Cook Time
10 mins
Course: Appetizer , Snacks
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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).
  2. 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.