Zucchini and chickpea hummus

Name: Zucchini and chickpea hummus
Cuisine: American
Ingredients: 1 can hick peas ( drained and rinsed, 1/4 cup of water reserved); 1 large zucchini; 1/3 cup tahini; 1 lemon, juiced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 Tbsp olive oil; 1 large garlic clove

Kasia @cook_3476759

Elmwood Park, New Jersey

Addition of zucchini doesn't alter the taste but makes the hummus much lower in calories :)

Kasia @cook_3476759

Elmwood Park, New Jersey

Addition of zucchini doesn't alter the taste but makes the hummus much lower in calories :)

Saved

Ingredients

1 canhick peas ( drained and rinsed, 1/4 cup of water reserved)
1large zucchini
1/3 cuptahini
1lemon, juiced
1/2 teaspoonsalt
1/2 teaspoonpepper
2 Tbspolive oil
1 largegarlic clove

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Steps

1

Cut zucchini into chunks (skin on or off, your preference)
2

Put all ingredients into blender or food processor, I used Ninja and blend until smooth. Add reserved water from can as needed.
3

Try if it needs little more salt or lemon juice, if so add it and give few more pulses
4

Refrigerate for at least 2 hours, best overnight. Serve with veggies and pita chips for dipping
5

I added finely chopped roasted peppers as that's my favorite addition to hummus. You can add olives, pine nuts, cilantro.... However you like your store bought hummus