Best Grilled Zucchini Hummus Recipes

GRILLED ZUCCHINI HUMMUS

Steps:

• Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
• Trim the ends from the zucchini, then slice it in half lengthwise.
• If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.
• It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.
• Place the zucchini on the grill, cut side up, then reduce heat to low.
• Cook for 10 minutes, or until just lightly browned and starting to get tender.
• Set aside to cool.
• When the zucchini has cooled enough to handle, place it in a food processor.
• Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
• The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.
• Note: this hummus will thicken slightly as it chills.

HUMMUS WRAPS WITH GRILLED ZUCCHINI AND DUKKAH

Steps:

• Preheat a grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Working in batches as needed, cook the zucchini for about 4 minutes per side, until tender and grill marks have formed. Spread a quarter-cup of the hummus on each piece of bread. Top each, in the following order, with: 1½ teaspoons of the dukkah; 2 or 3 slices of zucchini, a few slices of red bell pepper, ½ cup of the spinach; and some of the red onion. Fold the bottom edge of the bread over the filling then roll up to form a wrap sandwich.