This recipe gets a thumbs up from me and Torey too! I love hummus and the only kind I make is a Roasted Red Pepper recipe. It's nice to have an alternate. I guess I also could have titled this post as Garbanzos, part 2. This week I bought the dry kind and they need less soaking and cooking time than most other legumes. It might be the highlight of the week :-)
Roasted Zucchini and Onion Hummus adapted from Serious Eats
3 to 4 medium zucchini, cut into rough dice (about 4 cups)
1 medium red onion, peeled and chopped (about 1 cup)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 (15 ounce) can chickpeas, rinsed and drained
3 medium cloves
garlic, smashed, peels removed
2 tablespoons tahini paste
3 tablespoons lemon juice (I used the kind in the green
bottle)
1 teaspoon Tajin (a blend of chili power and dried lime)
Adjust oven rack to middle position and preheat oven to
400°F. Toss zucchini and onion with olive oil and season generously with salt
and pepper. Turn onto a rimmed baking sheet and roast, stirring once or twice,
until vegetables are tender and browned, about 20 minutes. Ovens vary and my zucchini was cooked but
not browned so I ran it under the broiler for a few minutes.
Add roasted vegetables and all the remaining ingredients to
the bowl of a food processor or use an immersion blender. Process until smooth. Add a bit of water if mixture is too thick.
Taste, adding more oil, lemon, or seasoning as needed. I added a little more salt and pepper.
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