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Roasted Zucchini Hummus - A Family Feast

Roasted Zucchini Hummus

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

Yield: 3 cups of hummus 1x
Prep: 15 minutesCook: 1 hour 15 minutesTotal: 1 hour 30 minutes


For the Hummus

4 medium zucchini (2 pounds)

1 large head fresh garlic

4 tablespoons extra virgin olive oil, divided

1 teaspoon sea salt, divided

1 14-ounce can chickpeas, drained

1/4 cup tahini

1 tablespoon fresh lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon ground cayenne pepper


Pine nuts

Chopped chives

Extra Virgin Olive Oil

Pita chips

4 whole round Syrian breads

3 tablespoons butter

1 tablespoon olive oil

Sea Salt (or coarse Kosher Salt)

Garlic powder



  1. Preheat oven to 425 degrees F.
  2. Line three sheet trays with foil
  3. Place the four whole zucchini on one of the pans.
  4. Cut the top off the head of garlic and place in a piece of foil large enough to wrap the garlic head sealed. Drizzle in one tablespoon of the oil and a quarter teaspoon of the salt and seal shut. Place on the same pan as the zucchini.
  5. Drain the chickpeas and pour out onto the same pan and drizzle with one tablespoon of olive oil and a quarter teaspoon of the sea salt.
  6. Bake for 30 minutes and remove the chickpeas with a spatula and place in a food processor.
  7. Continue baking the pan for 30 minutes more then remove.
  8. Leave the oven on to make the pita chips.
  9. Once cool enough to handle, squeeze the bulb of garlic into the food processor.
  10. Cut the stem end off each zucchini and split in half lengthwise.
  11. Use a small spoon and spoon out and discard the rows of seeds. Then scoop the flesh out of the skin and add to the food processor. You should have about 1 ½ cups of cooked zucchini. Discard the skins.
  12. Add the remaining half teaspoon of salt, tahini, lemon juice, cumin, paprika, cayenne, and remaining two tablespoons of olive oil and process to a smooth paste.
  13. Scrape into a serving bowl and run the edge of a spoon over the surface to make ridges. Drizzle on a little more olive oil, sprinkle with pine nuts and chopped chives.
  14. While zucchini is roasting, prepare the pita chips.
  15. Separate the top and bottom of four pieces of Syrian bread by running a sharp knife around the edge. Take these eight circles and stack and cut in half then each half in thirds to yield 48 pieces.
  16. Lay inside facing up over two foil lined sheet trays.
  17. Melt butter with oil and brush all the pieces. Then sprinkle on sea salt, garlic powder and paprika.
  18. Bake for five minutes, rotate pans then bake in two-minute increments for four to six more minutes. Flip each piece over and bake for one to two more minutes until slightly browned and crisp. Do not over bake. Watch closely and remove before they get too dark.
  19. To serve, place the bowl of humus on a larger plate with the pita chips spread around the edges.

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© Author: A Family Feast
Cuisine: Middle Eastern Method: roast