How to make
For this hummus, I used cooked canned chickpeas that I washed and strained.
I toasted the pumpkin seeds in a non greased baking pan for a while until it began to release its aroma.
I cut the zucchini into large pieces, without peeling it and stewed it for a few minutes with a little olive oil, by stirring occasionally.
I put all the ingredients in the jug of a blender and pureed, until the zucchini spread becomes smooth.
Serve the zucchini and pumpkin seed hummus with bruschetta or vegetable sticks.
