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Recipe
Zucchini Hummus
Difficulty
Time
45 minutes
A creative twist on classic hummus.
Ingredients
| 250g | chickpeas |
| 1 | medium-sized zucchini |
| 2 tbsp | frying oil |
| 3 | garlic cloves |
| 1 | juice of a lemon |
| 3 tbsp | tahini sesame paste |
| 3 tbsp | sesame oil |
| 1 pinch | salt |
| 50 g | roasted chickpeas |
| 1 tsp | sweet paprika seasoning |
| 1 tsp | ginger powder |
| 1 tsp | salt |
| 2 tbsp | olive oil |
| 1 pack | tortillas |
Preparation
1
Soak the chickpeas in cold water overnight, then drain and cook them in a lot water for about 1 hour over medium-high heat until they are soft.
2
Preheat the oven to 220°C (428°F). Place about 50g of the cooked chickpeas in a small baking dish. Add the spices and olive oil, and roast everything in the oven for 10 minutes.
3
Wash the zucchini, cut it into slices, and then dice it. Then roast them in a pan with a little bit of cooking oil.
4
Place the soaked chickpeas, zucchini, garlic, lime juice, tahini, sesame oil, and salt into a blender and blend it until it is smooth.
5
Spread the hummus onto a flat plate and smooth it out.
6
Top the hummus with the spiced chickpeas and serve it with toasted tortillas.
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