A delicious chickpea hummus variation with grilled zucchini, fresh thyme and grated lemon zest. Rich, dense, creamy and fresh.
Grilled zucchini chickpea hummus with fresh thyme and lemon zest.
- 250 g zucchini
- lemon zest to taste
- 1 tbsp (or less) fresh thyme
- 1 handful baby spinach
- 1 can chickpeas
- tahini to taste (I used 2 tsp)
- 0.5 lemon (only the juice)
- olive oil for garnish
- salt and pepper to taste
- Instructions below.
Instructions: Grilled zucchini hummus with fresh thyme
Wash the zucchini and cut off the tips. Using a sharp knife or a mandolin slicer, cut the zucchini into long strips (about 0,5 cm high). Brush with some olive oil and grill on a cast iron, frying pan with thick bottom or a barbecue for about 5 minutes each side. Set aside and let cool down completely.
Place grilled zucchini, chickpeas (previously drained), tahini, a pinch of salt and pepper, a hint of lemon zest, fresh thyme, lemon juice and about 3 tablespoons of water in a blander. Blend everything until smooth and creamy. Add more water if you prefer your hummus less dense.
Add a handful of baby spinach and blend again. Taste and adjust with salt and pepper.
Transfer to a bowl, pour over a few teaspoons of olive oil.
Hummus becomes better after a few hours when the flavors are well blend together. Serve with crackers, bruschetta or fresh raw seasonal vegetables.
lot of love. B.
p.s. If you are looking for another creamy and fresh hummus recipe try my Basil, ginger and lemon hummus. (foto below)