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Pan-Seared Zucchini with Harissa Hummus

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 Matzek


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


  1. 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.
  2. 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.
  3. 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!

Recipe 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.