Zucchini Hummus
Let me start with a confession. I fall right into the stereotype (set probably by Zohan. Have you watched that film?) when it comes to hummus. I’m an Israeli, and I’m obsessed. Well, what’s not to love? Chickpea is a tremendous fabacean. Highly nutritious, easy to cook, and it’s also relatively cheap. I like to serve hummus whenever I am hosting a dinner party. Adding Zucchinis to the hummus makes it festive, extra creamy, and even more healthy.
I feel like I always chickpea soaking in water on the counter... For this recipe, I used 4 cups of chickpea soaked in cold water (for at least 8 hours!) I like to cook a huge amount of chickpeas and freeze the cooked beans for later use. I divide the chickpeas into small bags, each bag containing 4 cups of cooked chickpeas. This way, I can unfreeze exactly the amount required to prepare the hummus.
Once it is semi-soft, I cook the beans for about an hour. Whilst cooking it, I remove the foram created. It should be clear before using.
I let my chickpeas cool down a bit. In the meantime, I steam the zucchini until it’s soft. It takes about 10 minutes in the steamer. I like to keep my zucchini unpeeled for extra bitterness. Then, I pour the chickpeas and the zucchini into the food processor and add about ½ cup of water from the pot.
It should be smooth. Extra smooth before adding other ingredients in. Then, I taste to check the seasoning. If the mixture is too dry, you can add 2-3 tablespoons of water.
The hummus can be kept for no more than 2-3 days in the refrigerator.
Zucchini Hummus
Recipe details
- 1 hummus
- Prep time: 8 Hours Cook time: 1 Hours Total time: 9 hr
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