Prep 5 mins
Cook 3 mins
Adding a dollop of hummus (I like the variety with roasted peppers and garlic) to any sautéed vegetable gives a delightful twist on flavor.
- 1 zucchini, cut in coins and halved
- 1 summer squash, cut in coins and halved
- 1 red bell pepper, cut in medium-long strips
- 1⁄2 onion
- 2 teaspoons olive oil
- fresh basil
- 1⁄2 teaspoon dried oregano
- 1 -3 tablespoon hummus
- Sautee the first 4 ingredients in olive oil.
- Add fresh basil and dried oregano.
- Remove from heat. Add hummus – should very lightly coat squash mixture.
I loved the texture and flavor of this dish. We just planted our garden, and can't wait for the first harvest so we can have this dish again. Cooked until just crispy tender, and served with grilled chicken.
I really wanted to try this as written, but after I cut up the zucchini and yellow squash, I realized my husband had used the onion and pepper for sausages last night. Alas, it turns out I was also out of basil, both fresh and dried, so I used the remaining ingredients and added red pepper flakes for some spice. It was awesome. I also had roasted red pepper hummus. Mine did not appear gummy after I stirred it in sufficiently. I will be making this again, hopefully with all the ingredients next time! Thank you for a healthy side dish!
I've been sauteing squash with red pepper, onions, and herbs for years. So this was very similar to a dish that's often on our table. The addition of hummus added nice flavor. Unfortunately, it made the dish look a bit gummy, so I might not add for company, but for an everyday family dish, it was a nice change.