Go Back

chargrilled zucchini hummus

A delicious and easy recipe for char-grilled zucchini hummus
Print Recipe
The most delicious chargrilled zucchini hummus
Prep Time:10 minutes
Cook Time:10 minutes

Ingredients

  • 550 - 600 grams zucchini/courgette my final trimmed weight was 580gm - this will be about 9 - 10 medium / small (24 oz)
  • olive oil to brush
  • 1 400gram tin chickpeas drained and rinsed
  • 4 Tbsp tahini
  • 1 - 2 garlic cloves crushed
  • 3 Tbsp olive oil
  • 4 Tbsp fresh lemon juice about 1 large lemon
  • Small bunch of coriander - leaves removed from stems around 10gms with stalks on
  • 1/4 tsp ground cumin
  • 2 tsp harissa paste sub with a pinch of chilli or other chilli sauce optional
  • Salt & pepper

Instructions

  • Heat a griddle pan to hot and preheat the oven to 200C / 400 F. Trim and halve the zucchini lengthways and brush lightly with olive oil. Fry on each side until they have taken on char colour. Place them in a pan and roast in the oven for 10 minutes. Allow to cool slightly or totally (you could do this part in advance).
  • In a food processor add all the ingredients and process until it is a fairly smooth consistency. Adjust seasoning (it needs quite a lot of salt). Cool the finished hummus in the fridge to firm up.

Notes

This can be made in advance and stored in the fridge before use. I would not recommend freezing this.
Storage Instructions for Hummus:
  1. Transfer the hummus to an airtight container for freshness.
  2. Refrigerate immediately; it will last up to 5–7 days.
  3. Press plastic wrap directly onto the surface to reduce air exposure.
  4. Stir in a splash of water or olive oil if the texture thickens over time.
  5. Always use a clean spoon to avoid contamination.
  6. Avoid leaving hummus at room temperature for extended periods to ensure safety.