Ingredients
Scale
- 1 small (6 – 8-inch) zucchini, cut into small chunks
- 1 small head of garlic, peeled
- 1/2 Tablespoon olive oil
- 1 can chickpeas, drained
- 2 Tablespoons smoked olive oil
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon tahini
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- Juice of 1/2 of a lemon
Instructions
- Preheat the oven to 400 F. Put the zucchini and garlic in a small bowl and toss with the 1/2 Tablespoon of olive oil. Spread the garlic and zucchini chunks out onto a baking sheet and bake at 400 F. for about 15 – 20 minutes or until the zucchini and the garlic are tender.
- Put the roasted zucchini and garlic in a small food processor/handi chopper along with the rest of the ingredients and blend until smooth.
- Serve with veggies, toasted pita crisps, or crackers for dipping … or use as a spread on sandwiches, wraps, or pizza.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.