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′
230 g zucchini
1 garlic clove, finely chopped
½ tsp cumin, powder
1 lemon, juiced
extra-virgin olive oil
salt, black pepper
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.
Garnish with zucchini slices, fresh rocket leaves, a little olive oil and serve.
Και η συνταγή στα ελληνικά: Χούμους από κολοκυθάκι