Zucchini Flowers Stuffed with Hummus
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 6 zucchini flowers
  • ¾ cup hummus
DIRECTIONS:
  1. Gently open the flowers by making a thin tear or cut from the tip to close to the base then peel back the two sides to make a larger opening.
  2. Twist and peel out the anther or a stigma inside the flower at the stem end, along with any pollen that may be there so that the flower is now completely hollow. Be very careful with the pollen, it is a deep yellow and will stain anything it comes in contact with.
  3. Add in a large spoonful of hummus (around 2 tablespoons per flower) and use the spoon to spread it from the base to around a ¼ to ½ inch near the tip. Fold the sides near the opening back in. They can be completely rejoined or left slightly open so that the filling is visible.
  4. Transfer the stuffed flowers to a plate and serve as an appetizer, as part of a crudité or antipasto platter or place one or two on individual salads or entrées.
Recipe by Love from the Land at https://www.lovefromtheland.com/zucchini-flowers-stuffed-hummus/