7/9 Grilled Zucchini with Kale and Fresh Herb Hummus
To celebrate our three year Veganiversary we had a mini soiree with friends and a sensational amount of food. We sat outside in the summer sun sipping chilled, effervescent wine while enjoying some of the best flavors of the season.
The day before I had purchased lime green and yellow zucchini and organic kale and basil. They were all so beautiful that I wanted to savor them without much fuss. So I grilled the zucchini, let them chill and served them with a fresh herb and kale hummus.
They were a fan favorite, stood up well as an appetizer and can be served warm, room temperature or chilled. The kale and fresh herb hummus is a great addition to your go-to recipe list for easy dips and spread, especially while the herbs are available in abundance.
Grilled and Chilled Zucchini with Kale and Fresh Herb Hummus
by: S. Duquet
Grilled Zucchini Sticks
4 C zucchini cut into 4 inch sticks, about 1/2 inch width. (I used younger or baby zucchini so it is more dense and less watery after grilling. Use both yellow and green if you have them.)
1 tsp olive oil to coat sticks
Kale and Fresh Herb Hummus
2 15 oz cans organic garbanzo beans, drained
2 C kale
2 C parsley
1 C basil
2/3 C water
1/3 C fresh lemon juice
1/2 tsp garlic powder
pinch sea salt
pinch black pepper
Make it Happen:
~In large bowl toss zucchini sticks with olive oil to coat. Gently grill, giving the sticks grill marks, but leave them on the firm side, not cooked through. Set aside and allow to cool then cover and chill if you would like to serve chilled.
~In a food processor or blender add garbanzo beans, kale, parsley, basil, water, lemon juice and garlic powder and blend until pureed into a dip consistency. Tip: start with a little less water and add as you go to control for the consistency you would like. Add sea salt and pepper to taste and pulse one more time. Chill and serve with grilled and chilled zucchini sticks or use at room temperature.
My favorite part of this recipe is that the next day, Sandy took the leftover grilled zucchini, and dip and turned it into dinner. She thinned the hummus with water and additional garlic powder to make a rich and creamy, herbed alfredo sauce that she served over pasta and more veggies. One dish for two completely different meals. That is a tasty and effective way to limit your time in the kitchen.
Have a delicious day.
Tags: chilled appetizer, fresh herb recipe, healthy appetizer, kale hummus, Meatless recipe, no oil hummus, summer recipe, vegan appetizer, vegan Summer recipe, vegan wannabe
