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:

1. 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.
2. 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.
3. 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.
4. Serve room temperature with pita chips or sliced raw vegetables. Hummus will stay fresh for up to 5 days in the refrigerator.