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1
Heat BBQ grill or stove-top grill pan to medium-high heat.
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2
Toss zucchini slices in a bowl with a glug of oil.
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3
Place slices on pre-heated grill and cook for 8-10 minutes, flipping once, until nice grill marks have formed on both sides and zucchini is tender.
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4
Remove and set aside.
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5
Coat a medium skillet with butter or nonstick spray and place over medium heat.
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6
To assemble pitas, spread a couple spoonfuls of hummus inside each pita half and fill with one slice of ham, a few pieces of grilled zucchini, a slice of tomato, a few basil leaves, and a slice of cheese.
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7
Place pita half in the preheated skillet, then cook in a panini press.
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8
If you dont have a panini press (like me), place your panini in a skillet and place another heavy, cast-iron skillet on top of the pita.
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9
Cook for 3-5 minutes or so, flip pita over, and place the heavy skillet on top again and cook for another 3-5 minutes until everything is heated through and outsides of the pita are golden brown and crisp.
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10
If you dont have a cast-iron skillet, simply use a small skillet and put a couple of cans of beans (or whatever else you have on hand) on top of the panini to weigh it down.
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11
Serve with Basil Hummus and sliced carrots, cucumbers, or other crudites.
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12
Basil Hummus:
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13
Combine chickpeas, tahini, garlic, lemon juice, basil, salt, cayenne and about 1/4 cup water in the bowl of a food processor.
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14
While the food processor is running, drizzle in the olive oil.
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15
Process until smooth, adding more oil if necessary.
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16
Check seasoning and add more salt if necessary.
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17
The hummus will keep refrigerated in an airtight container for two weeks.
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18
Makes about 2 1/2 cups (seriously an estimate out of my head .
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19
.
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20
.
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21
my food processor only holds 3 cups and it almost fills it).
