Roasted Zucchini Hummus

Roasted Zucchini Hummus
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: American
Serves: 10
  • 1 - ½ cup roughly chopped zucchini
  • 1½ cups chick peas
  • 2 tbsp tahnini
  • 1 tbsp lemon zest
  • 1 clove of garlic
  • Juice of 1 lemon
  • ½ tsp salt and pepper
  • ½-1/3 cup+ 2 tbsp olive oil
  1. Preheat oven to 425 F. Toss zucchini in 2 tbsp of olive oil and roast for about 40 minutes or until lightly golden brown. Remove from oven and allow to cool slightly.
  2. Meanwhile, in the bowl of a food processor add in the remaining ingredients except for the olive oil. Pulse a few times or until finely ground. Add in the roasted zucchini and pulse until throughly combined. Stop processor and scrap down the sides of the bowl.
  3. With processor running, add in the olive oil slowly. Stopping every few seconds to scrape down the sides of the bowl, taste for seasoning and watch for desired consistency.
  4. Serve room temperature with pita chips or sliced crudite. Hummus will stay fresh for up to 5 days in the refrigerator.