This recipe is so delicious, healthy, quick and easy. Imagine dipping slices of juicy air-fried zucchini and crispy garlic chives in the smooth, smokey beet hummus. Almond dukkah, a fantastic spice and herb blend, elevates the dish even further. This is a perfect example of how deliciously healthy cuisine can be made with minimal ingredients.

Key Ingredients to make this dish

• Zucchini
• Garlic Chives
• Beet (optional)
• Hummus
• Dukkah (click here for the recipe)

To make this dish, roast zucchini and garlic chive in an air fryer or oven. The air fryer is relatively convenient and energy efficient compared to a traditional oven. It uses less energy and cooks food relatively quickly partly because of a heat distribution in a smaller space. Of course, there are times when ovens are better cooking methods than air fryers beyond energy efficiency. But I love air fryer to roast a small portion of vegetables or fish. As a result, air frying zucchini and garlic chives are so crispy pretty quickly.

How to roast zucchini

Zucchini is a classic summer vegetable and a popular vegetable in cooking. They can be eaten sauteed, baked, roasted, pickled, deep-fried, or even raw. But many people are reluctant to use this amazing vegetable in wider cooking methods, partly because of its relatively high water content. So

How to roast beet & store roasted beet

I love hummus especially vibrant red beet hummus. You will get to know how much I love this passionate and vibrant red-hued root vegetable. They are in my fridge all year round. I often roast a big batch of beetroots, peel the skins and store them in the freezer.

Steps to Roast Beetroots

• Line a baking or roasting tray with baking paper or foil (this is easier to clean up). As beet juice will spill out over the tray.
• Place beets on the tray
• Sprinkle some oil and salt
• Cover the tray with foil. It can speed up cooking faster as beets can get cooked in their own steam when covered up. Also, they stay moist.
• Roast them in a preheated oven at 180-190 C for about 40 mins or 1 hour or more. Depending on the size, cooking time varies. If big, it is usually 1 hour or up to 2 hours. If small, check after 40 mins or so. Check if a skewer or a pairing knife can pierce through nicely without any resistance.
• Save 1/2 of roasted beet and freeze the rest in an airtight container for future use
• Peel the beet when it is still warm but safe enough to peel with a piece of clothing (it is much easier than peeling when it is completely cooled down).

How to make a silky smooth hummus

Hummus is a popular Middle Eastern dip. It is a healthy and delicious condiment that can be used in various ways such as a dip or sandwich spread. It is made from chickpeas, tahini (sesame paste), lemon juice, garlic, salt and olive oil.

There are two important elements to make a silky smooth hummus – baking soda and ice cubes or water. Soak chickpeas overnight and cook them with a tiny bit of baking soda till they get crushed so easily.

Plating Tips

• spread the hummus on a plate
• layer with roasted or air-fried zucchini and garlic chive
• sprinkle with almond dukkah or salt and pepper
• eat as it is or with a piece of bread or wrap

Check Other Air-fryer Recipes

Airfried/Roasted Zucchini and Crispy Garlic Chive with Hummus

Serves: 3 Prep Time: 15 mins Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Zucchini 2
• Garlic chive or Garlic shoot 5 stalks (optional)

Hummus Ingredients

• Chickpeas 1/2 can or 1 cup of cooked chickpeas 
• Garlic 1 clove
• Lemon juice 1-2 tbs
• Tahini 2 and half tbs
• Roasted or steamed beet 1/2 - 1/3 (optional) to make beet hummus
• Olive oil 2 tbs
• Salt
• water or ice cube 

 

Instructions

Roasting beet 

1. Preheat the oven at 200 C (400F). (see Note)
2. Remove leaves, clean and wash beetroots
3. Place the beetroots on a baking tray
4. Wrap the trap with foil that helps to maintain the moisture while roasting 
5. Roast about 30-1 hours or more (till knife can piece through) (see Note)
6. Let them cool down  a bit 
7. Peel the skin 

Roasting zucchini and garlic chive 

1. Slice zucchini lengthwise and cut garlic chive in half (if too long)
2. Line an airfry basket,  place the sliced zucchini and garlic chive (see Note)
3. Sprinkle salt and olive oil
4. Airfry at 200 degrees C (400 F) till crispy
5. or oven roast at a preheated oven at a high temp around 200 C (400 F)

Hummus 

1. Soak chickpeas 1/2 cup overnight (they will double the size and amount)
2. Cook in a pressure cooker with water, a pinch of salt and 1 ts of baking soda for about 15-20mins. (See Note)
3. Rinse it quickly and strain the chickpeas water (to remove baking soda flavour)
4. Blend all hummus ingredients in a food processor and add water or ice cubes little by little for its desired smooth consistency 

Plating/Serving

1. On a plate, spread a big spoonful of hummus
2. Layer the roasted/airfried zucchini slices and garlic chive
3. Sprinkle with almond dukkah or a little bit of salt and roasted sesame seeds

Notes

• Steam or cooked beet will do the job too.  But for the smokiness and complex flavour, roasting beets are far better.
• Roasted beets can freeze very well.  You can freeze a big batch and use it whenever you need by defrosting it in a fridge slowly a day before or so.
• Roasting time will vary depending on the size of beetroot and heat distribution of your oven.
• For zucchinis, either airfry or oven roast.  Airfryer is better if you cook small portions.
• Garlic chives add a crispy texture. It takes about 4-5 mins in an air fryer.
• Pressure Cooker shortens cooking time.  If you use a pot, it takes longer to cook chickpeas (approximately 35-45mins or so).