Smoky Roasted Garlic Zummus
Is it just me or is this zummus smiling at us?
Tomorrow is National Zucchini Day! I am super excited because Mom and Dad brought me some of their beautiful striped zucchini from their garden. I had received one large “gift” zucchini a bit ago from a mystery donor (someone who brought zucchini to work and put it in the break room), and I put that one beautiful big green squash to good use, but I couldn’t wait for MORE to play with. I just adore zucchini. I love the versatility of it and all the creative recipes people have dreamed up for this prolific summer squash.
In case you haven’t been introduced yet: I’d like you to meet zummus, a close cousin to hummus … something I dreamed up a few years ago because I love hummus and I had zucchini and the two were just begging to come together in my mind. While I was roasting the zucchini for this recipe, I decided to roast the garlic right alongside. I was thinking it would be even more fun to throw the zucchini and garlic for this recipe on the grill, but I didn’t have time to start up the grill … toaster oven to the rescue! Oh and I have to tell you I discovered a smoked olive oil (called Holy Smoke Olive oil) at World Market … it sounded like the perfect way to add a good smoke flavor to my zucchini hummus.
Using roasted garlic gave my zummus a very mellow, soft and subtle garlic flavor, very different from the intense garlic taste I am used to, but it was really pleasant. We enjoyed this while camping at Folk Fest this weekend; it was the perfect healthy, hearty dip to drag along whilst watching the music. We’re always too busy with the music at Folk Fest to mess with cooking very much, so it’s really nice to have something easy that we can grab and munch on at the festival. This festival is somewhat unique because they actually encourage coolers (since they don’t have a liquor license), and there aren’t many food vendors. We have been going every year since my daughter was young … it seems like forever, but yet, I remember the first time we went. Each year we learn how to do the festival a little bit better. Someday we’ll perfect it. Or maybe we’ll just keep tweaking our Folk Fest weekends endlessly, a little different every summer.
- 1 small (6 - 8-inch) zucchini, cut into small chunks
- 1 small head of garlic, peeled
- 1/2 Tablespoon olive oil
- 1 can chickpeas, drained
- 2 Tablespoons smoked olive oil
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon tahini
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- Juice of 1/2 of a lemon
- Preheat the oven to 400 F. Put the zucchini and garlic in a small bowl and toss with the 1/2 Tablespoon of olive oil. Spread the garlic and zucchini chunks out onto a baking sheet and bake at 400 F. for about 15 - 20 minutes or until the zucchini and the garlic are tender.
- Put the roasted zucchini and garlic in a small food processor/handi chopper along with the rest of the ingredients and blend until smooth.
- Serve with veggies, toasted pita crisps, or crackers for dipping ... or use as a spread on sandwiches, wraps, or pizza.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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