Recipe of the Month: Roasted Zucchini Hummus
Submitted by Maria Tadic, Registered Dietician
Inova Bariatric Surgery
Switch up traditional hummus with a fun springtime twist – zucchini! Roasted zucchini and lemon zest give this hummus a uniquely bright flavor. Plus you’re adding in a serving of vegetables, which never hurts. Serve with raw veggies or whole wheat pita chips for the perfect afternoon snack.
Ingredients:
- 1 – 1/2 cup roughly chopped zucchini
- 1 1/2 cups chick peas
- 2 tbsp tahini
- 1 tbsp lemon zest
- 1 clove of garlic
- Juice of 1 lemon
- 1/2 tsp salt and pepper
- 1/2-1/3 cup+ 2 tbsp olive oil
Instructions:
- Preheat oven to 425 F. Toss zucchini in 2 tbsp of olive oil and roast for about 40 minutes or until lightly golden brown. Remove from oven and allow to cool slightly.
- Meanwhile, in the bowl of a food processor add in the remaining ingredients except for the olive oil. Pulse a few times or until finely ground. Add in the roasted zucchini and pulse until throughly combined. Stop processor and scrap down the sides of the bowl.
- With processor running, add in the olive oil slowly. Stopping every few seconds to scrape down the sides of the bowl, taste for seasoning and watch for desired consistency.
- Serve room temperature with pita chips or sliced raw vegetables. Hummus will stay fresh for up to 5 days in the refrigerator.