Mediterranean Zucchini Boats with Spicy Chickpea Tomato Hummus

Zucchini Boats with Chickpeas in Tomato Hummus

Zucchini Boats with Chickpeas in Tomato Hummus is a Mediterranean-inspired, healthy vegetarian appetizer that’s packed with vibrant flavors. The combination of sautéed veggies, creamy hummus, and crunchy baked chickpeas creates a delicious and wholesome bite. This dish is perfect for a light meal or snack, and pairs wonderfully with a refreshing watermelon margarita or some crisp bruschetta for a complete Mediterranean-inspired spread.

Ingredients

Instructions

1. Prep the Chickpeas:

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   • Begin by soaking the kala chana (brown chickpeas) overnight, then cook them until soft and tender. Once cooked, drain the chickpeas and set them aside.
   • Take 1/2 cup of the cooked chickpeas and drain off any excess moisture using a towel. Place the chickpeas in a mixing bowl.
   • Add the lemon juice, salt, red chili powder, and 1 tablespoon of olive oil to the chickpeas, and mix well. Let the mixture sit at room temperature for about 30 minutes to allow the flavors to marinate.
   • Preheat your oven to 150°C (300°F). Transfer the marinated chickpeas to a baking sheet and bake for about 45 minutes, stirring occasionally to ensure even baking. Once done, set aside.

2. Prepare the Spicy Tomato Hummus:

   • In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the cumin seeds and Byadagi dried chilies. Fry until fragrant, then remove from heat and set aside.
   • In the same pan, add another drizzle of olive oil and sauté the chopped tomatoes until they soften and the water evaporates. Let the tomato mixture cool to room temperature.
   • In a food processor or blender, combine the cooled tomato mixture, garlic, tahini, black pepper powder, cumin, and the sautéed cumin and chili seeds. Blend until smooth.
   • Add the cooked chickpeas (1 cup) and 3 tablespoons of olive oil to the blender and process until the hummus reaches a creamy consistency. Taste and adjust seasoning with salt and red chili flakes.

3. Prepare the Zucchini Boats:

   • Preheat your oven to 170°C (340°F). Cut the zucchinis in half lengthwise and carefully scoop out the flesh to create a boat-like cavity.
   • Drizzle the zucchini halves with olive oil and place them cut-side up on a baking sheet. Bake for about 15 minutes, or until tender. Once done, remove them from the oven and set aside.

4. Sauté the Vegetables:

   • In a large pan, heat some olive oil over medium heat. Add the minced garlic, chopped onions, and a pinch of salt. Sauté for 1 minute.
   • Add the chopped tomatoes and cook until softened. Then, add the chopped mushrooms and the reserved scooped zucchini flesh. Cook until the mushrooms are tender and the mixture has come together. Season with oregano, parsley, red chili flakes, black pepper, and salt. Allow the mixture to cool slightly.

5. Assemble the Zucchini Boats:

   • Once the zucchini boats have finished baking, carefully fill each boat with a generous spoonful of the prepared spicy tomato hummus.
   • Top the hummus with the sautéed vegetable mixture, ensuring each boat is filled evenly.
   • Return the filled zucchini boats to the oven and bake for an additional 8-10 minutes at 170°C (340°F) to allow the flavors to meld.

6. Serve:

   • To finish, top each zucchini boat with the crispy baked chickpeas you made earlier. The chickpeas will add a delightful crunch and additional flavor.
   • Serve these Zucchini Boats with Chickpeas in Tomato Hummus alongside refreshing watermelon margaritas and a platter of bruschetta with bell peppers and mint coriander for a delightful Mediterranean-inspired appetizer.

Nutritional Information (Per Serving)

Tips and Variations:

• Add More Protein: If you want to make the dish more filling, you can add a layer of feta cheese or sprinkle some roasted pine nuts on top before baking.
• Vegetarian Variations: You can substitute the kala chana (chickpeas) with other legumes such as lentils or chickpea flour for different textures and flavors.
• Spicy Kick: For a spicier version, increase the number of Byadagi dried chilies or add a pinch of smoked paprika to the hummus mixture.
• Vegan Option: This recipe is already vegan if you avoid adding any cheese or dairy-based toppings.

Zucchini Boats with Chickpeas in Tomato Hummus is not only a healthy choice but also a visually striking appetizer that is sure to impress your guests. Its Mediterranean flavors make it a perfect dish for a light snack or as part of a larger meal, ideal for summer gatherings or as an indulgent yet nutritious snack any time of year.