Chargrilled Zucchini with Avocado Hummus

One of our favourite veggies to grill on the BBQ, these chargrilled zucchinis are perfectly flavoured with dukkah, lemon and chilli and accompanied by creamy avocado. Delish!

Ingredients

  • 6 small zucchini (about 1 kg) halved lengthways
  • 1 garlic clove, crushed
  • Finely grated zest and juice of 1 lemon
  • 3 tbs extra-virgin olive oil, plus extra to serve
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • ½ bunch of flat-leaf parsley leaves, finely chopped
  • ½ tsp dried chilli flakes
  • 3 tbs dukkah
  • Lemon wedges, to serve

Avocado Hummus

  • 2 avocados
  • 135 g (½ cup) hulled tahini
  • 1 garlic clove, crushed
  • Finely grated zest and juice of 1 lemon
  • 3 tbs extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Method

Step 1.
To make the avocado hummus, blitz the avocado, tahini, garlic, lemon zest and juice and olive oil in a food processor until smooth and creamy. Season to taste with salt and pepper and set aside.

Step 2.
Heat a large chargrill pan or barbecue grill to high. Cook the zucchini halves, in batches if necessary, for 3 minutes on each side, or until charred and cooked through.

Step 3.
While the zucchini is cooking, mix together the garlic, lemon zest and juice, oil, salt and pepper in a large bowl. When all the zucchini slices are cooked, gently toss them in the garlic dressing, then pile them onto a serving platter.

Step 4.
Scatter over the parsley and chilli flakes, finish with generous dollops of the avocado hummus and sprinkle over the dukkah. Serve with lemon wedges for squeezing.

Serves 4

 

eat more vegan Extract from 
Eat More Vegan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.
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