Recipe by COOKGIRl
If you can't find toasted/roasted tahini, it's okay to use regular tahini. Recipe from LaCucinadiKait.com and modified in a local publication. Option: when preparing the test recipe, I set aside a small amount of the zucchini puree replacing the Spanish smoked paprika with sumac.
Top Review by Debbwl
Smokey goodness! We loved how the smoky from the grilling of the zucchini really came through. I used fresh carrot chips and pit chips as dippers with DH and myself really enjoying the way the zucchini and carrot complemented each other. This is a wonderful altternative to regular hummus and a treat we will be enjoying again, thanks for the post.
- 1 lb zucchini (I prefer the smaller ones because they are less "seedy")
- 1⁄4 cup roasted tahini (sesame seed butter)
- 3 -4 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon spanish smoked paprika
- 1⁄2 teaspoon salt, to taste
Directions See How It's Made
- Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
- Trim the ends from the zucchini, then slice it in half lengthwise.
- If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.
- It’s not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don’t need to scrape them out.
- Place the zucchini on the grill, cut side up, then reduce heat to low.
- Cook for 10 minutes, or until just lightly browned and starting to get tender.
- Set aside to cool.
- When the zucchini has cooled enough to handle, place it in a food processor.
- Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
- The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.
- Note: this hummus will thicken slightly as it chills.