The salted and roasted zucchini add flavor to this unique green hummus. A favorite dip! Delicious, keto-friendly, and easy to digest!
– 2 ½ pounds zucchini– 2 tablespoons kosher salt, plus more to taste– 4 tablespoons olive oil, divided– 3 cloves crushed garlic– 3 tablespoons tahini– ½ lemon, juiced, plus more to taste– 6 leaf basil leaves, sliced– ¼ teaspoon ground black pepper– ¼ teaspoon cumin– 1 pinch cayenne
Ingredient
1
Take off the ends of the zucchini and cut it into pieces. If the zucchini are really big, cut out the seeds. Add the 1 ½-inch pieces to a bowl after cutting them up.
Instruction
2
Add 2 tablespoons of kosher salt and toss well. Set aside for 15 to 20 minutes, tossing once during that time.
3
Put the zucchini in a strainer and wash it very well to get rid of the salt. Before putting it in a bowl, let it drain well.
Place a rack in the oven about 6 inches away from the heat source and start the broiler. Put foil on a baking sheet.
5
Toss the zucchini with 2 tablespoons of olive oil, then spread it out in a single layer, making sure that the pieces touch each other.
6
For 5 to 6 minutes, broil the zucchini on high heat until it starts to brown and get a little burned. Take the zucchini out of the pan and flip it over.
7
Come back and grill for another five to six minutes, until the zucchini is soft but not mushy and has a nice brown color.
8
Put the zucchini in a strainer and let it drain for about 45 minutes, or until it's cool enough to touch.
Social Security Cards Changes – Here’s What Retirees Must Do Now