Red Pepper Hummus with Zucchini
Serves
4
Prep Time
4 minutes
Cook Time
12 minutes
Ingredients
1 oz (30 g) pine nuts, toasted
2 cloves garlic, finely chopped
1 lemon, zested, juiced, divided
1 tsp herbs de Provence
7 oz (200 g) zucchini, sliced into sticks
5.5 oz (160 g) chickpeas, drained
5.5 oz (160 g) roasted red peppers, drained, chopped
1 tbsp tahini
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
290
Fats
22 g
Protein
6 g
Carbs
17 g
Instructions
- Toast pine nuts in dry skillet until golden. Remove from skillet and set aside.
- In small bowl, combine 2 tablespoons olive oil, garlic, half lemon juice and zest, herbs de Provence, salt, and pepper to make marinade. Toss zucchini sticks in marinade and set aside.
- Place chickpeas, roasted red peppers, tahini, 2 tablespoons olive oil, and remaining lemon juice and zest into a food processor and blend until smooth. Season with salt and pepper.
- Heat skillet over medium heat. Sauté marinated zucchini for 6 minutes until tender.
- Serve hummus topped with sautéed zucchini and toasted pine nuts.