Grilled zucchini hummus with fresh thyme

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.