Roast the pine nuts in pan without oil for about 5 mintues on medium heat until golden brown. Watch them carefully as they burn pretty quickly.
Slice each zucchini into long slices, setting aside the very first two to three slices as they are usually too thin. Once you reach the small inner seeds and the slices start to thin, turn the zucchini around and start peeling from the other side. At one point, you will also reach the seeds. Put this zucchini aside. You can use it in a stir-fry or in my zucchin hummus.
In a food processor, mix the hummus with the basil. If you don’t have a food processor and you’ve bought hummus, finely chop the basil and mix it under the hummus.
Place as many zucchini slices as possible next to each other on a plate or cutting board. This step will safe you some time. Add about 1 teaspoon of hummus on one end of the zucchini slice. Add a few pine nuts and one basil leaf on each hummus drop. Repeat this with the other zucchini slices.
Roll the slices away from you or towards you, depending on which end you put the hummus. The zucchini will stick at the end, so you should not need wooden stick to hold them together.
Repeat until the zucchini slices are all rolled up. You can also serve these rolls the next day as they will keep fresh in an air-tight container for at least one day.
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