Summer is officially over. I know, I’m not providing “Breaking News” here. You may have noticed, however, that there are still a few summer flavors lingering about in the grocery store and farmer’s market. I’m mainly referring to Zucchini and Tomatoes. They are naturally delicious when consumed fresh straight from the garden to the table, not requiring a lot of seasonings and fuss.
I love Mezedes (Me-ZE-thez), or appetizers. Greeks often enjoy a lazy and lingering meal of nothing but Mezedes. That being said, I could eat hummus, or any kind of dip for that matter, all day long. It’s in my DNA I guess.
One of my favorite veggie sandwich combinations is hummus and tomato. The combination of the sweet delicious tomatoes with the nutty flavor of the hummus on fresh bread makes my mouth water just talking about it!
I’m combining some of my favorite late summer flavors in this Meze (Me-ZE). With heirloom tomatoes at the end of their season and a few zucchini stragglers out there, this appetizer is kind-of like a little farewell to the flavors of summer.
I tried something different this time and peeled the little skins off the chickpeas before blending them in the food processor. This process makes for an unbelievably silky-smooth hummus. The hummus recipe below is adapted from a few different recipes I’ve collected over the years and is very different from my Spicy Hummus Spread. (But the Spicy Hummus Spread will taste just fine with the heirloom tomato topping too!)
Heirloom Tomato Topping:
1 large Zucchini, cut into small pieces
2 cups chopped Heirloom tomatoes (I used mini-heirloom but use whichever you like).
2-3 tablespoons fresh basil, cut chiffonade
¼ cup olive oil
½ teaspoon Kosher Salt
Pepper to taste
1 can drained and rinsed chickpeas (from a 15-ounce can; reserve water from can.)
½ cup tahini paste
2 cloves garlic, roughly chopped
Juice from 1 freshly squeezed lemon, more to taste
¾ teaspoon Kosher salt, more to taste
About ¼ cup reserved water from can of chickpeas
Fresh Pita Bread
Prepare the Heirloom Tomato Topping by first blanching the chopped Zucchini in boiling water for 2-3 minutes.
Prepare the hummus by removing the white skin from each hummus bean. (Pull up a chair… this takes a while.)
Add the tahini, garlic, lemon juice and salt and blend until smooth. With the machine running drizzle in the reserved chickpea juice about one tablespoon at a time.
Prepare the Pita Chips: Cut pita into triangles and place flat on a baking sheet. Brush generously with olive oil and sprinkle with oregano, kosher salt and pepper. Bake at 375° for 15 to 20 minutes until they are golden brown and crisp.
To serve, scoop the heirloom tomato mixture over the hummus. Drizzle with olive oil marinade from the tomato mixture. Serve with pita wedges.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!