Creamy zucchini chickpea spread: A new favorite for sandwiches

In reality, I just mix chickpeas with zucchini, and the rest are just additional ingredients (of course, equally important as other components). The zucchini should be roasted beforehand, which makes it soft, gives the pulp a creamy texture, and imparts an amazing aroma of roasted vegetables.

Zucchini sandwich spread may somewhat resemble hummus, but it's unique. Zucchini makes the spread lighter and more delicate, while lemon juice adds a zesty touch, and the addition of ground coriander, incredibly aromatic and intense in flavor, 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 great addition to crunchy raw vegetables such as celery, carrots, cucumber, or turnip, making it a perfect snack at the table or during a work break.

Ingredients:

• 1 zucchini,
• 3 cloves of garlic,
• 3.5 oz 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 392°F for 15-20 minutes (until it is browned).
2. Wrap the garlic in aluminum foil and bake it together with the zucchini.
3. Blend the cooled zucchini with the baked garlic and the drained canned chickpeas until a smooth mass is obtained. Season the whole mixture with salt, pepper, lemon juice, and ground coriander seeds.
4. Set the finished spread aside in the refrigerator to let the flavors meld. Serve slightly drizzled with olive oil and sprinkled with fresh herbs on bread or with vegetable sticks.