Zucchini Hummus
An Original Recipe by Not Quite Nigella adapted from Feasting At Home
Preparation time: 15 minutes
Cooking time: 40 minutes
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1kg/2.2lbs zucchini
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1/4 cup/60ml/2flozs garlic and chilli olive oil for brushing
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2 cloves garlic, peeled
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50ml/1.7flozs lemon or lime juice
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3 teaspoons tahini
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40g/1.4ozs fresh parsley, leaves only
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2 teaspoons chilli oil or Muraca Spicy Hot Cream Peppers chilli
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Salt and pepper
Step 1 - Preheat oven to 180C/350F fan forced and line two large baking trays with parchment. Top and tail the zucchini and slice into strips around 10mm or 0.4inches thick. Place the zucchini strips on the parchment and brush with the oil. Turn them over and brush the other side. Roast for 30-40 minutes until lightly browned.
Step 2 - Place the zucchini strips, garlic, juice, tahini, parsley and chilli paste in a food processor and blitz until smooth. Season with salt and pepper and serve with bread or crackers. Will keep in the fridge for up to 1 week.