GRILLED ZUCCHINI HUMMUS
If you can't find toasted/roasted tahini, it's okay to use regular tahini. Recipe from LaCucinadiKait.com and modified in a local publication. Option: when preparing the test recipe, I set aside a small amount of the zucchini puree replacing the Spanish smoked paprika with sumac.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180.1, Fat 12.4, SaturatedFat 1.8, Sodium 500.1, Carbohydrate 14.4, Fiber 4.5, Sugar 4.8, Protein 7
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