Name: Zucchini Hummus
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 zucchini; 4 tablespoons of tahini; 2 cloves of garlic; 2 tablespoons of olive oil; 10–15 leaves of fresh mint; 1 tablespoon of lemon juice; Salt; Black Pepper; For the top:Pine kernel

We are here with a very light appetizer recipe suitable for your diet from Chef Şehnaz Doğan and expert dietician Arzu Menekşe. Hummus, one of the controversial flavors of the Middle East, is consumed in Lebanese and Greek cuisines as well as Turkish cuisines. Its main ingredients are tahini, zucchini, and garlic. If you are ready, we can move on to the zucchini hummus recipe.

Zucchini Hummus

Ingredients

4 zucchini
4 tablespoons of tahini
2 cloves of garlic
2 tablespoons of olive oil
10–15 leaves of fresh mint
1 tablespoon of lemon juice
Salt
Black Pepper

For the top:

Pine kernel

Zucchini Hummus

Instructions Hide Photos

After washing the zucchini, slice them lengthwise into half-centimeter-thick slices.
Cook the zucchini slices in a preheated iron grill pan by flipping them until they soften. (You can also cook the zucchini slices in the oven.)
Then add the garlic, a tablespoon of olive oil, fresh mint, salt, pepper, and tahini to the zucchini and puree it in a high-speed food processor until it turns into a puree.
Place the puree on a deep serving plate, open the center with a spoon, and add a tablespoon of olive oil. Finally, sprinkle the raw or roasted bell kernel on top. Garnish with fresh mint leaves, and serve.

Serving Suggestions

You can also use coconut oil or medium-chain triglycerides instead of olive oil.

Recipe Categories

Healthy Recipes Vegetarian Recipes Appetizer Recipes

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