Recipe of Homemade Zucchini and chickpea hummus

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, zucchini and chickpea hummus. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Zucchini and chickpea hummus is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Zucchini and chickpea hummus is something that I’ve loved my entire 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. Zucchini are hollowed out and filled with a saute of onions, mushrooms, chickpeas, lemon juice, herbs and spices. Reviews for: Photos of Zucchini with Chickpea and Mushroom Stuffing. This Zucchini Hummus is made without chickpeas, using hydrating zucchini instead.

To get started with this particular recipe, we must prepare a few components. You can have zucchini and chickpea hummus using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini and chickpea hummus:

1. Get 1 can hick peas ( drained and rinsed, 1/4 cup of water reserved)
2. Get 1 large zucchini
3. Prepare 1/3 cup tahini
4. Prepare 1 lemon, juiced
5. Take 1/2 teaspoon salt
6. Prepare 1/2 teaspoon pepper
7. Prepare 2 Tbsp olive oil
8. Prepare 1 large garlic clove

I haven't eaten raw zucchini before. 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! Continuing with my light and quick summer dishes Zucchini and chickpea pancakes. As a bonus, I like to run the shredded zucchini through the salad spinner.

Steps to make Zucchini and chickpea hummus:

1. Cut zucchini into chunks (skin on or off, your preference)
2. Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed.
3. Try if it needs little more salt or lemon juice, if so add it and give few more pulses
4. Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping
5. 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

Continuing with my light and quick summer dishes Zucchini and chickpea pancakes. As a bonus, I like to run the shredded zucchini through the salad spinner. Holiday Hummus Arugula & Roasted Garlic White Bean Hummus with PomegranateNo Spoon Necessary. tahini, fresh parsley leaves, kosher salt, cannellini beans, baby. Zucchini hummus is a classic raw food recipe-and it's one of the very first that I learned how to make. 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.

So that is going to wrap this up for this special food zucchini and chickpea hummus recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!