Roasted Zucchini Hummus
From Maria Tadic, via Stone Soup
Omg, it’s the weekend, and boy oh boy do I NEED this weekend. I need it to be sunny. And social. And busy. And fun. I need it to make up for last weekend. What, you might ask, was so bad about last weekend? For most people, nothing. It was gorgeous in Chicago – the perfect weekend for the Air & Water Show, for the beach, for brunch. NOT the perfect weekend to be sick and stuck in the house. Now, seeing as how this is a food blog, I won’t go into detail, but let’s just say I could not be separated from my bathroom for any great length of time. I did, however, have to make one exception on Sunday morning. John was out of town for a boys’ golf trip, and our CSA has to be picked up from a local farmers market every Sunday between 8 and 1. Around noon I finally gathered up my courage and headed for the car. I parked in a nearby lot and practically ran into the market to grab my veggies. I made my way back to the car, reassuring myself that I’d be home within 10 short minutes, only to find myself standing in a now empty parking lot. No car. Just a big ole’ towing sign that I’d somehow missed. A breakdown ensued, including a very tearful call to John and a very very nice bus driver that saw my distress and pulled the bus over on the spot to see if I needed a ride. Thanks to him I made it back home pretty quickly and was able to return to my pitiful state on the couch until John came home to go rescue our car. So yeah, it was a bad weekend. The only good thing to come out of it was the bag of CSA veggies, which included zucchini. Which leads me to this roasted zucchini hummus.
Perhaps you are one of the millions of Americans currently experiencing a zucchini surplus. (Millions might be an exaggeration, but this is a very real problem that the internet confirms happens to a lot of people this time of year). So if you are up to your elbows in zucchini, help is here. I never would have thought to put zucchini in hummus, but I stumbled on this recipe and couldn’t pass up the opportunity to use some of the 4 pound zucchini we had laying in the fridge (no, not 4 pounds OF zucchini, but one, 4-pound zucchini). This stuff is awesome, and even better after a day or two in the fridge. Not to mention it can kill two birds with one stone, should you also happen to have a fridge full of snap peas or cucumbers from your harvest. Ah, life’s tough problems…
- 1.5 cups zucchini (about 8 ounces), roughly chopped
- 1/3 cup + 2 Tbsp olive oil, divided
- 1.5 cups cooked chickpeas (cook your own, or use them straight from the can), skins popped off (just use your thumb and forefinger to pop each pea out of its skin – takes about 10 minutes, but it’s 100% worth it for amazing, creamy hummus)
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 small clove garlic
- 1/2 tsp salt
- pepper, to taste
- Preheat oven to 425 degrees.
- Toss zucchini with 2 tablespoons of olive oil. Spread on a baking sheet and bake for 35-40 minutes, until golden brown. Remove from oven and allow to cool slightly.
- Place zucchini, chickpeas, tahini, lemon juice, lemon zest, garlic, salt and pepper in the bowl of a food processor. Pulse until finely ground, scraping down the sides of the bowl as needed.
- With the motor running, drizzle in the remaining 1/3 cup of olive oil, stopping to scrape down the sides as needed.
- Taste for seasoning, and adjust as needed.
- Serve with pita chips and/or veggies.
Makes about 1.5 cups of hummus.
Note: Keep in the fridge in an airtight container for up to 1 week.