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Pan-Seared Zucchini with Harissa Hummus
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Pan-Seared Zucchini with Harissa Hummus

Inspired by a small plate from Trust restaurant in San Diego!
Course Appetizer
Keyword harissa hummus, hummus recipe, zucchini recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Brandon

Ingredients

For the hummus:

  • 2 cups cooked chickpeas, prepare 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

For the zucchini:

  • 3 tablespoons extra virgin olive oil
  • 2 zucchini, ends trimmed and cut into half moons
  • Kosher salt
  • Freshly ground black pepper
  • A squeeze of fresh lemon juice

Toppings: crumbled feta, cilantro leaves, aleppo chile flakes

    Instructions

    • To make the hummus, place chickpeas, tahini, olive oil, harissa, garlic and lemon juice in a food processor along with a couple pinches of salt. Process until mostly smooth. If the hummus gets too thick while processing, stream in water bit by bit until you reach a creamy texture. Season to taste with additional salt, harissa and lemon juice.
    • To make the zucchini, warm olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer with each half moon flat side down, and season with a pinch of salt. Let cook, undisturbed, until the bottoms of the zucchini turn golden brown (about 3 minutes). Flip each half moon, sprinkle with salt and pepper, and cook until the other side turns golden brown (about 2 minutes more). Transfer to a paper towel-lined plate, squeeze a little lemon juice over top, and season to taste with additional salt and pepper.
    • To serve, spread harissa hummus in an even, thick layer on a large serving plate. Mound zucchini in the middle of the hummus, then top with crumbled feta, cilantro leaves and aleppo chile flakes. You can enjoy this warm or chilled!

    Notes

    * I like to brine the dried chickpeas overnight and then cook quickly in my pressure cooker. You'll need 2/3 cup dried chickpeas for this recipe, but I would recommend preparing the chickpeas in bulk and then using in various dishes throughout the week. They're great with pasta or on salads.