Ingredients

The following ingredients have 2 Servings
  • 1 large zucchini
  • 5 garlic cloves
  • 1/4 cup tahini paste
  • 1 15.5 oz. can of chickpeas/garbanzo beans
  • 1/2 tsp salt or as per taste
  • 1/2 tsp crushed black pepper
  • 2 1/2 tbsp. lemon juice or as per taste
  • pan seared zucchini ((see notes))
  • extra virgin olive oil
  • paprika
  • parsley ((fresh/dried))

Instruction

  • Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with a parchment paper.
  • Roughly slice zucchini in round shape and place them in a single layer on the prepared baking sheet. throw in garlic cloves in the same baking sheet along with the sliced zucchini. Bake them for 15 minutes or until lightly roasted and golden in color. Turn it off and take the baking sheet out of the oven. Let them cool down completely.
  • In a blender/food processor combine tahini paste, chickpeas, roasted zucchini, roasted garlic, salt, pepper and lemon juice. Blend it thoroughly until a fine green creamy paste is formed. Pause at intervals to scrape from all sides and from the bottom. This may take about 10-15 minutes. If it gets too thick for your appliance then add 1-2 tbsp. of water to loosen it up.
  • Spoon it out in a serving bowl. Drizzle oil and sprinkle paprika. Top it with pan seared zucchini and garnish with fresh or dried parsley.