As summer gardens start to bloom, chef Tony Maws shares this light yet filling zucchini hummus recipe – a good one to have in the arsenal for the impending veggie bounty. Rather than turn to the spiralizer, Maws works the seasonal staple into his version of the Egyptian spread. He roasts the zucchini with leeks, Aleppo pepper and Middle Eastern spice blend za’atar, before pureeing with traditional garbanzos and tahini. A splash of lemon juice brings the earthy flavors alive (pro tip: add a bit of hot sauce for an extra kick.)
- 1 1/4 pounds mixed zucchini, sliced
- 1 1/4 cups leeks, chiffonade
- 4 teaspoons garlic, sliced
- 3 tablespoons olive oil
- 2 1/2 teaspoons za'atar
- 1 3/4 teaspoons salt
- 1/4 teaspoon Aleppo pepper
- 3/4 cup cooked garbanzos, drained
- 1/4 cup tahini
- 1 1/2 lemon juice
- hot sauce, to taste
- In a large bowl, toss the zucchini, leeks, garlic, olive oil, za'atar, salt and Aleppo together until the zucchini is well-coated. Divide the mixture among baking pans so that each pan has one layer of zucchini. Cover the pans with foil and cook at 325 degrees until just tender, 15-20 minutes.
- In a food processor fitted with a steel blade, start by pureeing the garbanzos. Once the garbanzos are partly broken up, add the roasted zucchini mixture. Add the tahini and lemon juice and blend until smooth. Season to taste (add hot sauce if desired) and let cool before serving.