Delicious and versatile hummus dip. A great dip for entertaining for any time of the year.
Download your free printable recipe here
Ingredients
- For Hummus
- 2 zucchini ( 14.1 oz)
- 1/4 cup of extra virgin olive oil, divided (2 fl oz)
- A pinch of sea salt, to taste
- A pinch of black pepper, to taste
- 1/4 cup of tahini sesame paste (2.2 oz)
- 2 cloves of garlic
- 3 tablespoons of fresh lemon juice
- 1/2 teaspoons of ground cumin
- 2-3 tablespoons of water
- For garnish
- 2 tablespoons of extra virgin olive oil
- Some smoked paprika and cumin, to taste
- 2 teaspoons of white and/or black sesame seeds
- Some fresh parsley leaves
Instructions
- First, preheat the oven to about 355 degrees F, then chop off the ends of the zucchini. Then cut it in two, then divide in the middle.
- Arrange the zucchini on a baking tray with the cut side facing up. Brush the zucchini with two tablespoons of olive oil. Sprinkle with pepper and salt.
- Transfer to the oven and bake until browned, about thirty minutes. Prepare the hummus by blending the hummus ingredients minus water in a food processor until well blended. Then add in water to smoothen it.
- Pour the hummus into a bowl and drizzle with oil. Garnish with seeds and spices
- Serve with crackers, keto bread, or crudités.