Yield: 1 1/2 cups (340 g)
Time: 30 minutes
Zucchini is one of the most beloved summer vegetables. This recipe is a great alternative to chickpea hummus. It’s lighter with fewer calories but with a similar texture and taste of the traditional hummus. A great choice for a party or a snack in between. Pita bread, zucchini hummus and a glass of wine …. life is wonderful!
- 1/2 cup (115 g) pine nuts
- 2 medium size zucchinis, cut into cubes
- 1 medium size onion, chopped
- 4 Tbsp extra virgin olive oil
- 1/4 cup (60 ml) lemon juice
- 2 medium garlic cloves, minced
- salt and pepper to taste
- 2 Tbsp Tahini or to taste
- 1 black olive
- a cube of feta cheese as a garnish
Sauté pine nuts in a skillet until lightly browned. Set aside on a plate.
In the same skillet heat 4 tablespoons extra virgin olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until soft. Add cubed zucchini and sauté until very tender and nicely browned, about 10 minutes more. Let it cool off.
Put pine nuts, the cooled onion zucchini mixture into a food processor. Add garlic, lemon juice, salt, pepper, and Tahini. Process until smooth. Add a few tablespoons of water or olive oil to thin it if necessary.
Taste, adjust seasoning as you like. You might want to drizzle some extra virgin olive oil on top. Add the black olive and the feta cheese cube.