Grilled Zucchini Hummus Food

GRILLED ZUCCHINI HUMMUS WRAP

Steps:

• Heat a skillet or grill to medium heat.
• Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
• Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
• Set zucchini aside.
• Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
• Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
• Wrap tightly and enjoy immediately.

HUMMUS AND GRILLED VEGETABLE WRAP

Steps:

• Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
• Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
• Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
• Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

GRILLED ZUCCHINI HUMMUS

Steps:

• Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
• Trim the ends from the zucchini, then slice it in half lengthwise.
• If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.
• It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.
• Place the zucchini on the grill, cut side up, then reduce heat to low.
• Cook for 10 minutes, or until just lightly browned and starting to get tender.
• Set aside to cool.
• When the zucchini has cooled enough to handle, place it in a food processor.
• Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
• The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.
• Note: this hummus will thicken slightly as it chills.

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS

Steps:

• 1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
• 2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.