Zucchini replaces chickpeas here, so this recipe is lower in carbohydrates and a nice choice for those with intolerance to legumes. Zucchini is very hydrating so you will need to add only a few drops of olive oil, making it lower in calories!

Serves: 4 Prep. time: 10′ + 3 hours waiting Cooks in:Ready in: 10′

Ingredients
230 g zucchini
140 tahini
1 garlic clove, finely chopped
½ tsp cumin, powder
1 lemon, juiced
extra-virgin olive oil
salt, black pepper

Method
Step 1
Peel zucchini and chop. Whizz in a multi until smooth. Transfer in a bowl and mix with remaining ingredients. Wrap and refrigerate for 3 hours.

Step 2
Garnish with zucchini slices, fresh rocket leaves, a little olive oil and serve.

Και η συνταγή στα ελληνικά: Χούμους από κολοκυθάκι

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