Grilled Zucchini Hummus

Recipe by COOKGIRl
READY IN: 25mins
YIELD: 2 1/2 cups




  • 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.