Zucchini-chickpea spread: The ultimate summer snack

In reality, I just mix chickpeas with zucchini, and the rest are just additional ingredients (equally important, of course). The zucchini should be roasted beforehand, which softens it, gives it a creamy texture, and lends a fantastic aroma of roasted vegetables to the entire dish.

Zucchini sandwich spread may somewhat resemble hummus but has a unique character. Zucchini makes the spread lighter and more delicate, while lemon juice adds a tangy twist. With its intense and aromatic flavour, the ground coriander brings out the absolute best in this combination of ingredients.

Zucchini sandwich spread can be served with bread or toast, and also spread on tortillas to prepare mini pinwheels. Zucchini spread is also a fantastic addition to crunchy raw vegetables like celery, carrots, cucumber, or turnip, making it a perfect snack for the table or a nutritious work break snack.

Ingredients:                      

• 1 zucchini
• 3 cloves of garlic
• 100 grams canned chickpeas
• Salt, pepper, ground coriander seeds
• Olive oil
• Lemon juice

Preparation:              

1. Wash the zucchini, then cut it into smaller pieces and place it in an oven preheated to 200°C for 15-20 minutes until browned.
2. Wrap the garlic in foil and bake it together with the zucchini.
3. Blend the cooled zucchini with the baked garlic and the drained canned chickpeas until smooth. Season with salt, pepper, lemon juice, and ground coriander seeds.
4. Set aside the finished spread in the refrigerator to let the flavours meld. Serve slightly drizzled with olive oil and sprinkled with fresh herbs on bread or with vegetable sticks.