I’ve hinted at this recipe for the past few weeks with my “What’s in the Box?” series, but it’s time to share it officially. With the bounty of zucchini and summer squash arriving in my delivery each week, hummus zoodles have become my go-to summer lunch. I love them because they requires no cooking–only spiralizing, chopping and scooping–and uses up lots of veggies at once while being way more fun too eat than a salad.
I’m using roasted garlic hummus, red onion and feta cheese to play up the “Greek salad” motif here (olives or chickpeas would have been great additions also) but you have a lot of options. There are so many interesting hummus varieties out there these days (roasted red pepper! carrot sriracha! edamame!) and you can throw in any vegetables, protein or other toppings you have on hand to change it up.
This recipe keeps well for up to five days, with a couple of caveats: Smaller zucchini are going to be less watery and better for longer storage. The same goes for tomatoes–use small grape or cherry tomatoes cut in half if you can rather than large ones chopped up. And I recommend not tossing everything with the hummus until you’re ready to eat (I usually just scoop the hummus onto the zoodles before packing them up, and then mix everything together when I eat at work).
- 2 medium zucchini
- Juice of half a lemon
- 1/2 cup chopped herbs (parsley, basil and/or mint)
- 1 pint grape or cherry tomatoes, halved or 3 small tomatoes, diced
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled reduced-fat feta cheese (I used Athenos reduced fat)
- 3/4 cup roasted garlic hummus, 1/4 cup per serving (I used Kroger's Simple Truth brand)
- Spiralize the zucchini or use a julienne peeler to cut into thin noodles. Toss with the lemon juice and herbs.
- Add the tomatoes, onion, cheese and hummus.To serve immediately, toss together until the hummus coats everything.
- If not serving immediately, toss the vegetables and cheese together and store in the refrigerator up to five days. Toss with hummus before serving.