Hummus is my all time favourite go-to snack, any time of the day! I have always tried to make it from scratch, with freshly ground sesame paste, the result is however not as creamy in texture as the one available in restaurants. So I was inspired to buy a jar of tahini paste and I noted the difference immediately! To experiment with the tahini paste, I discovered various recipes for dips that use zucchini/aubergine and tahini. This version was a delight, and is a perfect accompaniment to lavash or pita bread. Serve cold, with pickled vegetables as a delicious mezze.
Ingredients
1 medium zucchini
2 cloves garlic
juice of one lemon
3 tablespoons tahini paste
1/2 cup hung curd/greek yoghurt
1 green chilli
Salt to taste
1. Preheat oven to 200 degree celcius
2. Wrap the zucchini in a foil and bake on the center rack for about twenty minutes till you can prick easily with a fork. Some recipes grill the zucchini slices on a pan with olive oil instead of oven baking, that will do as well
3. Remove the foil and let the zucchini cool
4. Cut into big pieces and blend into a coarse pulp in the food processor along with the garlic and the chilli ( I used the regular blender of my mixie) . You will notice a fair amount of liquid after the zucchini is blended, this can be removed with a spoon to get a thick creamy dip
5. Whisk in the lemon juice, tahini and the curd
6. Garnish with olive oil and chilli flakes. Chill and serve with pita/lavash
Ingredients
1 medium zucchini
2 cloves garlic
juice of one lemon
3 tablespoons tahini paste
1/2 cup hung curd/greek yoghurt
1 green chilli
Salt to taste
1. Preheat oven to 200 degree celcius
2. Wrap the zucchini in a foil and bake on the center rack for about twenty minutes till you can prick easily with a fork. Some recipes grill the zucchini slices on a pan with olive oil instead of oven baking, that will do as well
3. Remove the foil and let the zucchini cool
4. Cut into big pieces and blend into a coarse pulp in the food processor along with the garlic and the chilli ( I used the regular blender of my mixie) . You will notice a fair amount of liquid after the zucchini is blended, this can be removed with a spoon to get a thick creamy dip
5. Whisk in the lemon juice, tahini and the curd
6. Garnish with olive oil and chilli flakes. Chill and serve with pita/lavash
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