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Green No-Bean Hummus
Green No-Bean Hummus
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
235 minutes
Zucchini hummus: A unique twist on a classic dip, perfect with pita or chips.
Ingredients:
  • 2 1/2 pounds zucchini
  • 2 tablespoons kosher salt, plus more to taste
  • 4 tablespoons olive oil, divided
  • 3 cloves crushed garlic
  • 3 tablespoons tahini
  • 1/2 to 1 lemon, juiced
  • 6 basil leaves, sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin
  • pinch cayenne
Instructions:
  • Prepare zucchini by trimming the ends, cutting into quarters, removing seeds if necessary, and then cutting into 1 ½-inch pieces. Place in a bowl and coat evenly with 2 tablespoons of kosher salt. Allow to sit for 15 to 20 minutes, giving it a toss halfway through.
  • Place the zucchini in a strainer and rinse it thoroughly to remove the salt. Allow it to drain well before transferring to a bowl.
  • Position the oven rack 6 inches below the broiler and preheat the broiler. Cover a baking sheet with foil.
  • Coat zucchini with 2 tablespoons of olive oil, ensuring even coverage, then arrange them closely together in a single layer on the baking sheet.
  • Broil zucchini on high heat until they are lightly charred, about 5 to 6 minutes. Flip zucchini pieces over and continue broiling until tender and nicely browned, another 5 to 6 minutes.
  • Place the zucchini in a strainer and allow it to drain until it reaches room temperature, which typically takes around 45 minutes.
  • Blend drained zucchini, 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne until smooth. Adjust seasoning to taste, using a blender or immersion blender.
  • Chill the dish before serving to enhance flavors and textures.

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