Zucchini Boats With Chickpeas In Tomato Hummus Recipe

Gauravi Vinay

February 22, 2023

1177 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:4 Servings

Meal:Appetizer

Cuisine:Mediterranean

Zucchini Boats With Chickpeas In Tomato Hummus is a healthy appetiser recipe with chickpeas in hummus and as topping. It is a loaded with veggie goodness, high in protein and has an element of fusion in the spices used. Prepare the spicy tomato hummus in advance and consider Zucchini Boats with chickpeas is half done. Zucchini Boats are low in calories, great for diabetics and also grain free.

Refrigerate the remaining hummus in the fridge for up to 4 days and enjoy it as a healthy dip with crackers.Serve Zucchini Boats With Chickpeas In Tomato Hummus Recipe during your next house party as a starter to be enjoyed by the crowd, along with Watermelon Margarita and Bruschetta with bell peppers and mint coriander recipe to welcome your guests, or during snack time.

If you like this recipe, explore more zucchini recipes here

Ingredients

For Spicy Tomato Hummus

2 Green zucchini

8-10 Button mushrooms, chopped finely

1/2 Onions, finely chopped

1 Tomato, finely chopped

2 Garlic, minced

1/2 Dried oregano

2 Parsley leaves

1 Red Chilli flakes

1/2 Black pepper powder

Extra Virgin Olive Oil, as needed

1/2 Kala Chana (Brown Chickpeas), overnight soaked & cooked

2 Lemon juice

1/2 Red Chilli powder

Salt, to taste

2 Garlic

2 Tahini

1/2 Black pepper powder

1/2 Cumin seeds (Jeera)

2 Byadagi Dried Chillies

1 Kala Chana (Brown Chickpeas), soaked overnight and cooked

2 Lemon juice

3 Extra Virgin Olive Oil

3-4 Sun Dried Tomatoes, (optional)

1/2 Tomatoes, chopped

Salt, to taste

Extra Virgin Olive Oil, as needed

Instructions for Zucchini Boats With Chickpeas In Tomato Hummus Recipe

To cook these Zucchini Boats With Chickpeas In Tomato Hummus Recipe, get prep with all the ingredients including soaking of chickpeas overnight and pressure cooking them until done.

Take 1/2 cup cooked chickpeas and drain out excess water using a towel.

In a mixing bowl, add chickpeas, lemon juice, salt, chilli powder and 1 tablespoon of oil and leave it on the counter for half an hour to marinate well.

Bake this in a 150 degrees Celsius preheated Oven for 45 minutes by stirring in between to ensure an even bake.

Set this aside.

In a pan, heat a teaspoon of oil, add cumin and red chillies and fry until fragrant. Take it out onto a plate.

Now add some more oil and add 1/2 cup chopped tomatoes and cook it until it is reduced and water evaporated. Let this cool down to room temperature.

In a food processor/ blender add all the ingredients for the spicy tomato hummus except the olive oil and chickpeas.

Once the other ingredients are blended, add chickpeas and olive oil and blend until smooth.

Slit the zucchinis into half lengthwise and scoop out the flesh in the middle to create a cavity.

Preheat the oven to 170 degrees Celsius and bake the zucchinis (cut side facing upwards) with a drizzle of oil for 15 minutes and rest it on the kitchen counter.

Prepare all the remaining ingredients and cutting the vegetables. Also cut the scooped out zucchini into tiny pieces and set aside.

In a pan heat some oil add garlic, onions and a pinch of salt and cook for a minute, now add chopped tomatoes and let it soften.

Add the chopped mushrooms and chopped zucchini from the boats. Let this cook until everything softens and comes together.

Season with oregano, parsley, chilli flakes, pepper and salt. Let this mixture cool down.

Now fill each boat with hummus, and the sautéed veggies and bake for a further 8-10 minutes on 170 degrees Celsius.

Serve Zucchini Boats With Chickpeas In Tomato Hummus Recipe topped with crunchy baked chickpeas along with Watermelon Margarita and Bruschetta with bell peppers and mint coriander recipe to welcome your guests, or during snack time.