Zucchini and chickpea spread: A versatile addition to any meal

It is exceptionally creamy and delicate, with an aroma reminiscent of an oriental holiday. Its taste pairs with the most exquisite dishes. A simple zucchini sandwich spread with a modest addition of highly aromatic ingredients is truly delightful.

In reality, I just mix chickpeas with zucchini, and the rest are additional ingredients which are equally important. The zucchini should be roasted beforehand to make it soft, give the pulp a creamy texture, and give the whole mixture an amazing aroma of roasted vegetables.

Zucchini sandwich spread may resemble hummus, but it has unique qualities. Zucchini makes the spread lighter and more delicate, while lemon juice cuts through any blandness. Adding ground coriander, extraordinarily aromatic and intense in flavour, brings out the absolute best in this combination of ingredients.

Zucchini sandwich spread can be served with bread or toast, and also spread on tortillas to prepare mini pinwheels. Zucchini spread is also a fantastic addition to crunchy raw vegetables such as celery, carrots, cucumber, or turnip, served as a snack at the table or during a work break.

Ingredients:

• 1 zucchini,
• 3 cloves of garlic,
• 100 grams canned chickpeas,
• salt, pepper, ground coriander seeds,
• olive oil,
• lemon juice.

Preparation:

1. Wash the zucchini, then cut it into smaller pieces and put it in an oven preheated to 200°C for 15-20 minutes (until it is browned).
2. Wrap the garlic in foil and bake it together with the zucchini.
3. Blend the cooled zucchini with the baked garlic and the drained canned chickpeas until smooth. Season the mixture with salt, pepper, lemon juice, and ground coriander seeds.
4. Set the finished spread aside in the refrigerator to let the flavours meld. Serve slightly drizzled with olive oil and sprinkled with fresh herbs on bread or vegetable sticks.