Ingredients

• 2.5 pounds zucchini
• 2 tablespoons kosher salt , plus more to taste
• 4 tablespoons olive oil , divided
• 3 cloves crushed garlic
• 3 tablespoons tahini
• ½ lemon , juiced, plus more to taste
• 6 leaves basil leaves , sliced
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons cumin
• 1 pinch cayenne

Instructions

1. 1 Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 ½-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
2. 2 Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
4. 4 Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
5. 5 Broil on high heat until zucchini start to brown and are lightly charred, 5 to 6 minutes. Remove pan and turn zucchini pieces over. Return and broil until zucchini are tender but not mushy, and nicely browned, 5 to 6 minutes longer.
6. 6 Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
7. 7 Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
8. 8 For best flavor, cover and chill the hummus before serving.

Nutrition per serving