The inspiration for this recipe came from one of my office colleagues, who loves to eat hummus with veggie sticks. I’ve seen her enjoying this quick snack so many times that I ended up wanting to give it a fancy twist and create my version to eat hummus.
A recipe is exceptional when it turns into a natural experience for the one who eats the dish when it manages to create a unique sensation, a memory like “do you remember when you made us zucchini with hummus? People eat first out of their eyes, and the food must rather be good-looking, then delicious. All we need is a dose of creativity and courage to try new things! We can all manage to do this by improvising with the more or less banal ingredients we have at home.
They are festive and elegant. In addition, they have a particular taste offered by the mixture of garam masala and turmeric. All these spices provide benefits for the body.
Garam masala is a mixture of Indian spices which contains:
Garam masala is used to season dishes based on meat, vegetables, lentils, chickpeas, or rice. It is a valuable spice in the kitchen, highlighting even the most common dishes.
Zucchini has a nic dark green and a glossy coating. A large part of the antioxidants are in their peel, so it would be preferable not to remove it altogether. They are an excellent source of potassium, with a higher content than bananas. Another benefit of zucchini is that it is rich in vitamin B-complex (B1, B6, B2, B3). It contains minerals such as zinc and magnesium, which help maintain blood sugar levels and is recommended for people with diabetes.
This is also an excellent opportunity to save the hummus that you made some days ago, and you almost forgot about it!
To get perfect sliced zucchini pieces, you will have to slice until you carefully reach the zucchini’s middle. Unfortunately, the outside parts won’t work to make the rolls because of their shape. But, don’t panic! I don’t like food waste! Here is what you can do to save those: chop them finely and add to the hummus to give it a crunchy texture.
If you avoid gluten, these zucchini rollatini will successfully replace the classical piece of bread. The combination of zucchini and hummus is delicious. You can serve the rollatini as an appetizer, and I am sure your guests will be surprised to discover the exciting combination of flavors.
Zucchini Rollatini with Hummus and Garam Masala
- a sharp knife
- a paper towel
- 1 pound of zucchini
- 1 cup of hummus (ideally homemade, but you can also use bought one)
- 2 cups of baby spinach
- 1 teaspoon Garam Masala mix
- Wash and peel the zucchini.
- Keep the scraps and chop them. Set them aside.
- Then, cut the zucchini lengthwise into 1/8 inch slices using a sharp knife.
- Place the zucchini slices on a paper towel and press gently to remove the excess moisture.
- Finely chop baby spinach.
- Mix the hummus with the chopped scraps and chopped baby spinach pieces.
- Scoop a spoonful of the hummus and spinach mixture onto one end of each zucchini slice.
- Carefully roll the zucchini slices up. Make sure the hummus stays in the center of the rollatini.
- If you want to make sure the rolls keep in place, insert a toothpick into each roll.
- Transfer all the rolls onto a serving plate or store them in the fridge and you’ll have a great snack to grab to enjoy at the office!