Green No-Bean Hummus

This is a pretty interesting take on green hummus, made with salted and roasted zucchini to bring out the taste. One of my all-time favorites is this dip. It’s low in calories, keto-friendly, and most importantly, it tastes amazing.

15 minutes for preparation

Cooking Time: 10 minutes

45 minutes of standing

45 minutes for cooling

Two hours for relaxation

Time total: 3 hours, 55 minutes

Ingredients

1. two and a half pounds of zucchini
2. Two tsp kosher salt and more to taste
3. Four tsp olive oil, separated
4. three smashed garlic cloves
5. Triple-spooned tahini
6. Juiced half a lemon and additional to taste
7. Six basil leaves, cut into pieces
8. 1/4 tsp ground black pepper
9. 1/4 tsp cumin
10. One cayenne pinch

Guidelines

• Slice the zucchini into quarters after trimming the ends.
• If your zucchini are quite large, remove the seeds. Chop into ½-inch chunks and transfer to a bowl.
• Add two teaspoons of kosher salt and toss well. Allow it sit for fifteen to twenty minutes, tossing once during that time.
• After transferring the zucchini to a colander, carefully rinse off the salt. After thoroughly draining, put to a bowl.
• Preheat the broiler in the oven and place an oven rack approximately 6 inches from the heat source.
• Put foil on a baking sheet.
• Make sure the zucchini pieces touch each other as you spread them out in a single layer on the baking sheet that has been preheated. 
• Toss the zucchini with two tablespoons of olive oil.
• Place the zucchini under high broil until they begin to color and are slightly
• Put the zucchini in a colander and let it drain for approximately 45 minutes, or until it has cooled to room temperature.
• Put the drained zucchini in a blender with the remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne. Blend until smooth; check for seasoning with a taste. Moreover, an immersion blender is an option.
• Before serving, wrap and place in the refrigerator.