Make your own hummus dip without chickpeas or beans! Zucchini makes a great hummus dip in this recipe that takes a unique spin on the flavor pallet hummus usually brings!
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6
Ingredients:
- 2½ lbs. zucchini
- 2 Tb. kosher salt, more to taste
- 4 Tb. olive oil, divided
- 3 cloves garlic, crushed
- 3 Tb. tahini
- ½ lemon, juiced, more to taste
- 6 basil leaves, sliced
- ¼ tsp. ground black pepper
- ¼ tsp. cumin
- 1 pinch cayenne
Directions:
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Trim the ends of zucchini and cut into quarters. Cut into 1½-inch pieces and put in a mixing bowl. Toss zucchini in the bowl with 2 tablespoons of kosher salt and let rest for 10 minutes, then toss again and let sit for another 10 minutes.
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Move zucchini to a strainer and rinse very thoroughly to remove excess salt. Drain the zucchini well and move back to the bowl.
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Preheat the oven to broil, and line a baking sheet with foil.
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Toss zucchini in the bowl with 2 tablespoons of olive oil and spread out into a single layer onto the baking sheet. Be sure that the pieces are touching each other.
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Broil the zucchini on high heat until it browns and becomes lightly charred (about 5 minutes). Pull the sheet out and flip the zucchini pieces over, then return to broil for another 5 minutes until the zucchini is tender but not mushy. You’re looking for a “nicely browned” color tone.
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Transfer zucchini to a strainer and let drain until it’s cooled to room temperature.
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Combine zucchini in a blender with 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper and cayenne. Blend everything until smooth–taste to season it to your preference.
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Wrap and chill before serving. Enjoy later when it’s time for a snack with the cracker of your choice!
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