Zucchini and chickpea hummus
Zucchini and chickpea hummus

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, zucchini and chickpea hummus. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini are hollowed out and filled with a saute of onions, mushrooms, chickpeas, lemon juice, herbs and spices. Reviews for: Photos of Zucchini with Chickpea and Mushroom Stuffing. In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food. This Zucchini Hummus is made without chickpeas, using hydrating zucchini instead.

Zucchini and chickpea hummus is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Zucchini and chickpea hummus is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini and chickpea hummus:
  1. Make ready 1 can hick peas ( drained and rinsed, 1/4 cup of water reserved)
  2. Make ready 1 large zucchini
  3. Prepare 1/3 cup tahini
  4. Take 1 lemon, juiced
  5. Make ready 1/2 teaspoon salt
  6. Get 1/2 teaspoon pepper
  7. Make ready 2 Tbsp olive oil
  8. Make ready 1 large garlic clove

Zucchini hummus is a classic raw food recipe-and it's one of the very first that I learned how to make. I adore chickpea-based hummus (and have plenty of favorite recipes along those lines), so I've never really seen zucchini hummus as a necessary alternative. But zucchini hummus is its own entity. Holiday Hummus Arugula & Roasted Garlic White Bean Hummus with PomegranateNo Spoon Necessary. tahini, fresh parsley leaves, kosher salt, cannellini beans, baby.

Instructions to make Zucchini and chickpea hummus:
  1. Cut zucchini into chunks (skin on or off, your preference)
  2. Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed.
  3. Try if it needs little more salt or lemon juice, if so add it and give few more pulses
  4. Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping
  5. I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro…. However you like your store bought hummus

But zucchini hummus is its own entity. Holiday Hummus Arugula & Roasted Garlic White Bean Hummus with PomegranateNo Spoon Necessary. tahini, fresh parsley leaves, kosher salt, cannellini beans, baby. A healthy vegetarian hummus is just the thing for a mid-afternoon snack. In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first.

So that’s going to wrap this up with this special food zucchini and chickpea hummus recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!