July 25, 2010 • Posted by Jennifer Perillo
Necessity is indeed the mother of invention, especially when it comes to a fridge full of zucchini. This recipe hit a homerun with the kids, and it disappears quickly at backyard BBQs too.
Zucchini Parmesan Hummus
Makes about 2 cups
1 cup chick peas, drained & rinsed
1 cup roasted or grilled zucchini
Freshly squeezed juice of 1 lemon
1/4 cup grated parmesan cheese
Salt & freshly ground pepper, to taste
3 tablespoons extra virgin olive oil
Add the chick peas, zucchini, lemon juice, cheese, salt and pepper to your Cuisinart food processor. Process until mixture forms a chunky paste, about 45 seconds. Slowly drizzle in oil and continue processing until hummus becomes smooth and creamy, one to two more minutes. Serve with cut up vegetables, crackers, pita or slices of baguette.