Zucchini Boats With Chickpeas In Tomato Hummus Recipe

Name: Zucchini Boats With Chickpeas In Tomato Hummus Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Zucchini (2 Green zucchini); 8 pieces White Button Mushrooms (8-10 Button mushrooms chopped finely — up to 10); ½ cup Yellow Onion (1/2 cup Onions finely chopped); 1 piece Tomato (1 Tomato finely chopped + 1/2 cup Tomatoes chopped); 4 cloves Garlic (2 cloves Garlic minced + 2 cloves Garlic); ½ tsp Dried Oregano (1/2 teaspoon Dried oregano); 2 tbsp Parsley (2 tablespoons Parsley leaves); 1 tsp Red Pepper Flakes (1 teaspoon Red Chilli flakes); ½ tsp Black Pepper (1/2 Black pepper powder + 1/2 teaspoon Black pepper powder); 0 tbsp Extra Virgin Olive Oil (Extra Virgin Olive Oil as needed + 3 tablespoons Extra Virgin Olive Oil + Extra Virgin Olive Oil as needed); 1 ½ cup Kala Chana (1/2 cup Kala Chana (Brown Chickpeas) overnight soaked & cooked + 1 cup Kala Chana (Brown Chickpeas) soaked overnight and cooked); 4 tbsp Lemon Juice (2 tablespoons Lemon juice + 2 tablespoons Lemon juice); ½ piece Red Chili Powder (1/2 Red Chilli powder); 0 pieces Table Salt (Salt to taste + Salt to taste); 2 tbsp Tahini (2 tablespoons Tahini); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 2 pieces Byadagi Chili (2 Byadagi Dried Chillies); 3 pieces Sun-dried Tomatoes (3-4 Sun Dried Tomatoes (optional) — up to 4) — optional

Zucchini Boats With Chickpeas In Tomato Hummus Recipe - Continental Party Appetizer & Starter Recipes (Mediterranean)

70 minMediterranean

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Zucchini2 pieces · 2 Green zucchini
White Button Mushrooms8 pieces · 8-10 Button mushrooms chopped finely — up to 10
Yellow Onion½ cup · 1/2 cup Onions finely chopped
Tomato1 piece · 1 Tomato finely chopped + 1/2 cup Tomatoes chopped
Garlic4 cloves · 2 cloves Garlic minced + 2 cloves Garlic
Dried Oregano½ tsp · 1/2 teaspoon Dried oregano
Parsley2 tbsp · 2 tablespoons Parsley leaves
Red Pepper Flakes1 tsp · 1 teaspoon Red Chilli flakes
Black Pepper½ tsp · 1/2 Black pepper powder + 1/2 teaspoon Black pepper powder
Extra Virgin Olive Oil0 tbsp · Extra Virgin Olive Oil as needed + 3 tablespoons Extra Virgin Olive Oil + Extra Virgin Olive Oil as needed
Kala Chana1 ½ cup · 1/2 cup Kala Chana (Brown Chickpeas) overnight soaked & cooked + 1 cup Kala Chana (Brown Chickpeas) soaked overnight and cooked
Lemon Juice4 tbsp · 2 tablespoons Lemon juice + 2 tablespoons Lemon juice
Red Chili Powder½ piece · 1/2 Red Chilli powder
Table Salt0 pieces · Salt to taste + Salt to taste
Tahini2 tbsp · 2 tablespoons Tahini
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Byadagi Chili2 pieces · 2 Byadagi Dried Chillies
Sun-dried Tomatoes3 pieces · 3-4 Sun Dried Tomatoes (optional) — up to 4 · optional

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Steps

1To 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.
2Take 1/2 cup cooked chickpeas and drain out excess water using a towel.
3In 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.
4Bake this in a 150 degrees Celsius preheated Ovenfor 45 minutes by stirring in between to ensure an even bake.
5Set this aside.
6In a pan, heat a teaspoon of oil, add cumin and red chillies and fry until fragrant. Take it out onto a plate.
7Now 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.
8In a food processor/ blender add all the ingredients for the spicy tomato hummus except the olive oil and chickpeas.
9Once the other ingredients are blended, add chickpeas and olive oil and blend until smooth.
10Slit the zucchinis into half lengthwise and scoop out the flesh in the middle to create a cavity.
11Preheat 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.
12Prepare all the remaining ingredients and cutting the vegetables. Also cut the scooped out zucchini into tiny pieces and set aside.
13In 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.
14Add the chopped mushrooms and chopped zucchini from the boats. Let this cook until everything softens and comes together.
15Season with oregano, parsley, chilli flakes, pepper and salt. Let this mixture cool down.
16Now fill each boat with hummus, and the sautéed veggies and bake for a further 8-10 minutes on 170 degrees Celsius.
17Serve 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 recipeto welcome your guests, or during snack time.