Grilled Zucchini Hummus with Fresh Basil
Grilled Zucchini Hummus with Fresh Basil
1 pound zucchini, cut crosswise on the bias or lengthwise into 1/2 inch-thick slices
2 tablespoons extra virgin olive oil
2 cloves of garlic, peeled
2 tablespoons tahini
1 tablespoon lemon juice
½ teaspoon cumin
Sea salt and black pepper to taste
5-10 fresh basil leaves
Preheat grill or grill pan to high heat. Slice zucchini into ½-inch thick slices. Brush zucchini with olive oil on both sides and place on hot grill. Cook for 3-4 minutes or until tender. Let cool.
In food processor, mince garlic. Add grilled zucchini, tahini, lemon juice, cumin, salt and pepper to taste and pulse until smooth. Add fresh basil leaves and pulse until blended. Serve with baby carrots or pita bread.
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Of course, when life hands you zucchini, you make hummus! This grilled zucchini hummus is such a great use of abundant summer produce and is made just like regular hummus but without the garbanzo beans. It was certainly a hit when I made it at the Atlanta Botanical Garden! We used the “Ronde de Nice“varietal from the ABG (pictured above). Feel free to use any varietal of summer squash or zucchini growing in your garden as well as those yellow crooknecks. Courgettes, or summer squash are believed to originate in Central America but the variety of the zucchini we know today was cultivated in Italy.
And you said you didn’t know what to do with all that zucchini…! Buon Appetito!
