Zucchini Hummus


2 medium zucchini

1-2 garlic cloves chopped

½ lemon, zested and juiced

100g tinned chickpeas, drained and rinsed

1 tablespoon olive oil, plus extra to garnish

pinch of paprika

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

Salt and pepper to taste


Heat a pan over medium-high heat.

Cut the zucchini lengthwise into 1 cm thick strips and spray lightly with oil spray.

Fry the zucchini for until tender. Remove from the heat and set aside on a plate to cool.

Place the zucchini, garlic, lemon zest, lemon juice, chickpeas, oil, paprika, parsley and mint in a blender and blend until creamy.

Salt and pepper.

Put the zucchini hummus in a bowl and drizzle over some extra olive oil and sprinkle with extra chopped parsley.


Zucchini Hummus

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