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“Panfried zucchini are perfect for dipping into homemade hummus, served with pita bread and olives”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the chickpeas, reserving the liquid from the can, and put them in a blender or food processor. Blend to a smooth paste, adding a small amount of the reserved liquid, if necessary.
  2. Mix the garlic, lemon juice, and tahini together and add to the blender or food processor. Process until smooth.With the machine running, gradually add 3 tbs of the olive oil through the feeder tube or lid.
  3. Add the cumin. Season with salt and pepper. Process to mix. Scrape the hummus into a bowl. Cover and chill until required.
  4. Remove the ends from the zucchini. Slice the zucchini lengthwise into even-size pieces.
  5. Heat the remaining oil in a large frying pan. Season the zucchini with salt and pepper and cook them 2-3 minutes on each side, until just tender.
  6. Divide the zucchini among four individual plates. Spoon a portion of hummus onto each plate and sprinkle with paprika. Add two of three pieces of sliced pita bread and serve with olives.

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