Zucchini hummus
4 servings
10 minutes
Zucchini hummus is a creamy sauce with a light nutty sesame note, freshness of lemon, and aroma of cumin. This version of traditional hummus features an airy texture and softness thanks to zucchini replacing the usual chickpeas. The recipe is inspired by Mexican cuisine, known for bold combinations of fresh vegetables and spices. This hummus is perfect as a dip for vegetables, toasts or flatbreads, and as a light spread for sandwiches. It pairs wonderfully with spicy and fresh ingredients, adding vibrant flavor and creamy consistency to dishes. This original interpretation of the classic recipe will provide you with new gastronomic experiences and surprise you with its simplicity and sophistication.
1
First, grind the sesame in a blender or coffee grinder. If the blender is not very powerful, finely chop the garlic.
- Sesame seeds: 3 tablespoons
- Garlic: 2 cloves
2
Mix the chopped zucchini and other ingredients in a blender. If the mixture is too dry for your blender, add a couple of tablespoons of water (if you add more, it will turn into soup).
- Zucchini: 1 piece
- Sesame seeds: 3 tablespoons
- Ground cumin: 1 teaspoon
- Garlic: 2 cloves
- Lemon juice: 3 tablespoons
- Olive oil: 2 tablespoons
- Salt: 0.5 teaspoon
3
When a homogeneous cream is ready, taste it and add more salt or lemon juice to your liking.
- Salt: 0.5 teaspoon
- Lemon juice: 3 tablespoons
