Grilled Zucchini Hummus

1. 1

   Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.

2. 2

   Trim the ends from the zucchini, then slice it in half lengthwise.

3. 3

   If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.

4. 4

   It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.

5. 5

   Place the zucchini on the grill, cut side up, then reduce heat to low.

6. 6

   Cook for 10 minutes, or until just lightly browned and starting to get tender.

7. 7

   Set aside to cool.

8. 8

   When the zucchini has cooled enough to handle, place it in a food processor.

9. 9

   Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.

10. 10

    The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.

11. 11

    Note: this hummus will thicken slightly as it chills.

No additional tips available.