Description
A vibrant and flavorful dish featuring pan-seared zucchini served over a creamy, spicy harissa hummus. This quick and easy recipe combines tender, golden zucchini slices with a smooth, zesty chickpea dip enhanced by harissa and tahini, complemented by fresh lemon and garlic for a perfect Mediterranean-inspired appetizer or side dish.
Ingredients
Harissa Hummus
- 2 cups cooked chickpeas (prepared from dry)
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1 tablespoon harissa, plus more to taste
- 1 garlic clove, smashed
- Juice of 1 lemon, plus more to taste
- Kosher salt, to taste
Pan-Seared Zucchini
- 3 tablespoons extra virgin olive oil
- 2 zucchini, ends trimmed and cut into half moons
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- A squeeze of fresh lemon juice
To Garnish
- Crumbled feta cheese
- Cilantro leaves
- Aleppo chile flakes
Instructions
- Make the Hummus: Place the cooked chickpeas, tahini, olive oil, harissa, smashed garlic, and lemon juice in a food processor along with a couple pinches of kosher salt. Process until mostly smooth. If the mixture is too thick, gradually stream in water bit by bit until it reaches a creamy consistency. Adjust seasoning by adding more salt, harissa, or lemon juice to taste.
- Cook the Zucchini: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Arrange the zucchini half moons in an even layer with the flat side down and sprinkle with a pinch of kosher salt. Allow them to cook undisturbed until the bottoms turn golden brown, about 3 minutes. Flip each piece, season with salt and freshly ground black pepper, and cook for another 2 minutes until golden brown on the other side. Transfer the zucchini to a paper towel-lined plate to absorb excess oil, then squeeze fresh lemon juice over them and adjust seasoning as desired.
- Assemble and Serve: Spread the harissa hummus in a thick, even layer on a large serving plate. Pile the warm or room-temperature zucchini in the center of the hummus. Top with crumbled feta cheese, fresh cilantro leaves, and a sprinkle of Aleppo chile flakes for a final touch of flavor and color. Serve immediately or chilled, as preferred.
Notes
- You can prepare chickpeas ahead of time by soaking dry beans and cooking them until tender, or use canned chickpeas as a convenient substitute.
- Adjust the amount of harissa according to your desired spice level.
- Cooking zucchini undisturbed ensures a beautiful golden crust and prevents sticking.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This dish can be served warm or chilled, making it versatile for different occasions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
