Zucchini rolls with hummus

Ingredients

• 200 g cooked chickpeas
• 50 ml soy milk (or water)
• ½ tablespoon olive oil
• ⅛ teaspoon cumin
• ½ garlic clove, germ removed
• 1½ tablespoons lemon juice
• 1½ tablespoons light tahini
• A pinch of salt
• 2 medium zucchini
• Olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of chickpeas
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. Blend the chickpeas, soy milk, oil, cumin, garlic, lemon juice, tahini and salt for 3-4 minutes, until smooth, spreadable and with no bits. This is your hummus (a little over 1 cup).
2. Slice the zucchini thinly lengthwise, with a mandoline or by hand.
3. Cook them on a griddle or grill over high heat, with a little oil spread with a paper towel, just enough to mark them. Transfer them to a plate and let them cool.
4. Put the hummus in a piping bag with a star tip.
5. Roll the zucchini strips into little cups and pipe hummus into them. Try not to make them too wide. Serve cold or warm.

Nutrition facts

Approximate, per serving (about 175 g). Calculated with data from USDA FoodData Central.