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.