Zucchini Bites with Hummus
Serves 4 as a side dish, 6 as an appetizer.
- 1 can garbanzo beans, drained with liquid reserved
- 2 Tbsp tahini
- 2 tsp salt (optional)
- 1 lemon, zested and juiced
- 2 cloves garlic, roughly chopped
- 2 Tbsp olive oil
- 4 zucchini
- 2 Tbsp chopped flat leaf parsley
- Salt and pepper (optional)
To make the hummus:
1. In a food processor combine the garbanzo beans, tahini, salt if you are using it, lemon juice, garlic, and 1 tbsp of the olive oil.
2. Process until smooth. If it’s too thick, you may need to add up to 4 tbsp of the reserved liquid from the beans.
To roast the zucchini:
1. Preheat oven to 400 degrees.
2. Slice zucchini on the diagonal, approximately 1/4 in thick.
3. Lightly coat zucchini slices with the remaining olive oil and season with salt (optional) and pepper.
4. Roast on a rimmed baking sheet for approximately 15-20min, or until tender. How long it takes will depend on how thick you slice the zucchini.
1. Let zucchini cool to room temperature, top with a spoonful of hummus.
2. Sprinkle chopped parsley and lemon zest on top of the hummus.
3. Serve and enjoy!
This dish is good warm, but I believe the delicate lemon flavor is more pronounced when it’s served at room temperature. The hummus is even better if you make it a day ahead of time, but making before you serve it works well, too. If you anticipate having leftovers, I suggest storing the hummus and zucchini separate and combining just before you plan to serve it. I had extra hummus so I served it to my son with raw carrots and broccoli. He loved it!