Lemony Hummus with Warm Zucchini and Mint

1. 1

   In the bowl of a food processor, combine the chickpeas, tahini, 1 clove of garlic, 3 tablespoons of olive oil, lemon juice, cumin, cayenne, salt and pepper, and process until smooth.

2. 2

   Adjust the consistency of the hummus with 3 tablespoons of water and scrape down the sides of the bowl.

3. 3

   Pulse a few more times until incorporated and smooth.

4. 4

   Taste to adjust for seasoning and set aside.

5. 5

   In a skillet over medium-high heat, add the remaining olive oil to the pan.

6. 6

   Once the oil is shimmering, add the garlic clove and zucchini and season with salt.

7. 7

   Cook until browned at the edges and tender, tossing occasionally, about 5 minutes.

8. 8

   Spoon the hummus into a serving dish and top with the sauteed zucchini, discarding the clove of garlic.

9. 9

   Garnish with fresh mint, drizzle lightly with olive oil, and serve alongside warm pita bread or toast.

* Per serving · 4 servings · Values may vary.