Roasted Zucchini Hummus

Roasted Zucchini Hummus is light, creamy, and loaded with flavor! Crispy homemade pita chips make this one incredible appetizer.

A Fantastic and Flavorful Dip

If you enjoy a traditional chickpea hummus – you are going to love today’s Roasted Zucchini Hummus recipe!

We started by roasting garden-fresh zucchini, canned chickpeas, and a whole bulb of garlic in the oven – a step that both softens the ingredients, and also adds a deep, mellow, and very delicious flavor to the dish. The added zucchini also gives the hummus a light and airy texture that is ultimately scoop-able!

Our recipe today also includes the steps to make easy, homemade pita chips for serving. You can buy store-bought chips if you prefer, but the homemade pita chips are simple and so much more delicious.

• The texture of this hummus is light and creamy and smooth – thanks to the addition of soft, roasted zucchini to the mix.
• Roasting the various vegetables adds amazing flavor to a traditional chickpea hummus.
• When served with homemade pita chips, this hummus recipe is the ultimate snack or party appetizer.

• Zucchini – You’ll need about four medium-sized zucchini from your garden or the supermarket.
• Garlic – You’ll roast one whole head of fresh garlic for this recipe. Avoid any that seem overly dry, or those that have green sprouts growing out the top.
• Chickpeas – Drain one can of chickpeas (also called garbanzo beans)
• Extra Virgin Olive Oil
• Tahini – You can make some of our Small Batch Homemade Tahini or buy jarred from the supermarket.
• Lemon Juice – Always use freshly-squeezed lemon juice. (The bottled lemon juice has a bitter aftertaste.)
• Spices and Seasonings – Including kosher or sea salt, cayenne pepper, ground cumin, and paprika.
• Toppings – You can garnish the prepared zucchini hummes with pine nuts, chopped chives, and a drizzle of extra virgin olive oil.
• Pita Chips – Our homemade version is made with wedges of Syrian bread, butter, olive oil, sea salt, garlic powder, and paprika. Or buy store-bought for convenience.

1. Place the whole zucchini on a foil-lined sheet tray.
2. Cut the top off the head of garlic (leave the root end intact) and place on a sheet of foil, shiny-side facing in. Pour olive oil onto the garlic, along with a sprinkle of salt. Seal the foil (folding the edges together to form a tight envelope or pouch) and place it on the tray with the zucchini.
3. Drain the chickpeas, then pour them onto the same sheet tray with the zucchini and the pouch with the garlic inside. Toss the chickpeas with olive oil and salt then roast the pan with the whole zucchini, pouch of garlic and loose chick peas in the oven.
4. Remove chickpeas to the bowl of a food processor after 30 minutes of roasting. Continue to roast the zucchini and garlic.
5. Squeeze the cooked garlic cloves into the food processor with the chickpeas. (Be careful opening the pouch with the garlic inside – it may have steam inside.)
6. Cut the stem off the cooked zucchinis and split them in half from end to end. Spoon out the seeds and discard them. Then, spoon the cooked zucchini out of the skin and add to the food processor.
7. Add tahini, spices, lemon juice, and more olive oil and blend until smooth.
8. Make the pita chips by splitting four pieces of Syrian bread in half, separating the top from the bottom, yielding eight circles. Then cut each round into six triangles – this will yield 48 pieces.
9. Brush melted butter mixed with oil, then sprinkle on sea salt, garlic powder, and paprika. Bake until crisp.
10. Serve by spooning humus into a serving bowl and topping with a drizzle of olive oil, pine nuts and chopped chives. Serve pita chips around bowl.

• Can I make Roasted Zucchini Hummus ahead of time?  Yes, but this dish is especially good served still warm, soon after it is blended. Or, you can refrigerate and serve chilled.
• How do I store leftovers?   Refrigerate in a covered container for up to four days.
• Can I freeze this recipe?  No, we don’t recommend freezing this hummus.
• Do I have to remove the skins from the chickpeas? You can if you’d like, but it’s not really necessary to do so.

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