Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, zucchini and chickpea hummus. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Zucchini and chickpea hummus is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Zucchini and chickpea hummus is something which I have loved my whole life.
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food. This Zucchini Hummus is made without chickpeas, using hydrating zucchini instead. It's properly combined for better digestion, Paleo-friendly, oil-free, and tastes BETTER than the original! Zucchini Hummus- a luscious, creamy, bean-free zucchini dip, similar to hummus or baba ganoush made with zucchini, garlic and tahini paste- without the eggplant or chickpeas!
To begin with this particular recipe, we must first prepare a few components. You can have zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Zucchini and chickpea hummus:
- Get 1 can hick peas ( drained and rinsed, 1/4 cup of water reserved)
- Take 1 large zucchini
- Get 1/3 cup tahini
- Prepare 1 lemon, juiced
- Take 1/2 teaspoon salt
- Take 1/2 teaspoon pepper
- Take 2 Tbsp olive oil
- Take 1 large garlic clove
I adore chickpea-based hummus (and have plenty of favorite recipes along those lines), so I've never really seen zucchini hummus as a necessary alternative. But zucchini hummus is its own entity. It's a plant-based dip that's made Made Without Chickpeas - Finding a hummus recipe made without chickpeas can be challenging, but this recipe is made with fresh summer zucchini! A healthy vegetarian hummus is just the thing for a mid-afternoon snack.
Instructions to make Zucchini and chickpea hummus:
- Cut zucchini into chunks (skin on or off, your preference)
- Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed.
- Try if it needs little more salt or lemon juice, if so add it and give few more pulses
- Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping
- I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro…. However you like your store bought hummus
It's a plant-based dip that's made Made Without Chickpeas - Finding a hummus recipe made without chickpeas can be challenging, but this recipe is made with fresh summer zucchini! A healthy vegetarian hummus is just the thing for a mid-afternoon snack. In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first. Zucchini and chickpea curry makes a great easy weeknight meal, and the flavors even improve over time, so it's good to make ahead.
So that is going to wrap it up with this special food zucchini and chickpea hummus recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
