Zucchini Boats With Chickpeas In Tomato Hummus Recipe

Zucchini Boats With Chickpeas In Tomato Hummus is a healthy appetiser recipe with chickpeas in hummus and as topping. It is a loaded with veggie goodness, high in protein and has an element of fusion in the spices used. Prepare the spicy tomato hummus in advance and consider Zucchini Boats with chickpeas is half done. Zucchini Boats are low in calories, great for diabetics and also grain free.  Green zucchini, Button mushrooms, Onions, Tomato, Garlic, Dried oregano, Parsley leaves, Red Chilli flakes, Black pepper powder, Extra Virgin Olive Oil, Kala Chana (Brown Chickpeas), Lemon juice, Red Chilli powder, Salt, Garlic, Tahini, Black pepper powder, Cumin seeds (Jeera), Byadagi Dried Chillies, Kala Chana (Brown Chickpeas), Lemon juice, Extra Virgin Olive Oil, Sun Dried Tomatoes, Tomatoes, Salt, Extra Virgin Olive Oil   2 Green zucchini 8-10 Button mushrooms , chopped finely 1/2 cup Onions , finely chopped 1 Tomato , finely chopped 2 cloves Garlic , minced 1/2 teaspoon Dried oregano 2 tablespoons Parsley leaves 1 teaspoon Red Chilli flakes 1/2 Black pepper powder Extra Virgin Olive Oil , as needed 1/2 cup Kala Chana (Brown Chickpeas) , overnight soaked & cooked 2 tablespoons Lemon juice 1/2 Red Chilli powder Salt , to taste For Spicy Tomato Hummus 2 cloves Garlic 2 tablespoons Tahini 1/2 teaspoon Black pepper powder 1/2 teaspoon Cumin seeds (Jeera) 2 Byadagi Dried Chillies 1 cup Kala Chana (Brown Chickpeas) , soaked overnight and cooked 2 tablespoons Lemon juice 3 tablespoons Extra Virgin Olive Oil 3-4 Sun Dried Tomatoes , (optional) 1/2 cup Tomatoes , chopped Salt , to taste Extra Virgin Olive Oil , as needed     10   60     To cook these Zucchini Boats With Chickpeas In Tomato Hummus Recipe, get prep with all the ingredients including soaking of chickpeas overnight and pressure cooking them until done.Take 1/2 cup cooked chickpeas and drain out excess water using a towel.In a mixing bowl, add chickpeas, lemon juice, salt, chilli powder and 1 tablespoon of oil and leave it on the counter for half an hour to marinate well.Bake this in a 150 degrees Celsius preheated Oven for 45 minutes by stirring in between to ensure an even bake.Set this aside.In a pan, heat a teaspoon of oil, add cumin and red chillies and fry until fragrant. Take it out onto a plate.Now add some more oil and add 1/2 cup chopped tomatoes and cook it until it is reduced and water evaporated. Let this cool down to room temperature.In a food processor/ blender add all the ingredients for the spicy tomato hummus except the olive oil and chickpeas.Once the other ingredients are blended, add chickpeas and olive oil and blend until smooth.Slit the zucchinis into half lengthwise and scoop out the flesh in the middle to create a cavity.Preheat the oven to 170 degrees Celsius and bake the zucchinis (cut side facing upwards) with a drizzle of oil for 15 minutes and rest it on the kitchen counter.Prepare all the remaining ingredients and cutting the vegetables. Also cut the scooped out zucchini into tiny pieces and set aside.In a pan heat some oil add garlic, onions and a pinch of salt and cook for a minute, now add chopped tomatoes and let it soften.Add the chopped mushrooms and chopped zucchini from the boats. Let this cook until everything softens and comes together.Season with oregano, parsley, chilli flakes, pepper and salt. Let this mixture cool down.Now fill each boat with hummus, and the sautéed veggies and bake for a further 8-10 minutes on 170 degrees Celsius.Serve Zucchini Boats With Chickpeas In Tomato Hummus Recipe topped with crunchy baked chickpeas along with Watermelon Margarita and Bruschetta with bell peppers and mint coriander recipe to welcome your guests, or during snack time.