Hummus and zoodles

While walking the aisles at the supermarket, you may have seen (and wondered what to do with) veggie “noodles.” To make this simple and fresh dish, you can use precut zucchini noodles — also known as zoodles. Or, if you have a spiralizer (and there are a number of relatively inexpensive and easy-to-use models now), you can buy whole zucchini and make zoodles at home.

Whether you spiralize your own zoodles or purchase them from the store, this recipe is perfect for a hot summer night when you want a light meal. The whole thing comes together in under 15 minutes. And it is a flexible recipe. You can add different spices to the sauce or additional vegetables, such as fresh corn, to the zoodles. You can also crumble feta over the finished dish, or add leftover grilled (cooled) chicken or tofu for a heartier meal.

Servings: 2 as a main dish or 4 as a side

Prep Time: 10

Ingredients

  • 4 cups zucchini noodles (2 to 3 large zucchinis or 4 medium zucchinis)
  • 1/4 cup prepared hummus or store bought)
  • 1 tablespoon rice vinegar
  • 2 to 4 tablespoons of water
  • 1/4 teaspoon smoked paprika
  • 1 cup cherry or grape tomatoes

Directions

  1. If you have store-bought zoodles, skip to step 2. If you are spiralizing your zucchini noodles, cut off the ends of each zucchini and spiralize according to the directions on your spiralizer.
  2. Bring a large pot of water to a boil. Add zoodles to boiling water and cook for 2 to 4 minutes, until slightly softened.
  3. While the zoodles are cooking, prepare the hummus sauce. In a large bowl, mix hummus and rice vinegar. Add 2 tablespoons of water and mix until smooth. Add more water a little bit at a time if necessary to reach a sauce-like consistency. Add paprika and mix thoroughly.
  4. When the zoodles are done, drain and pat dry with a clean dish towel or a double layer of paper towels. Add cooked, dry zoodles and tomatoes to bowl with hummus sauce. Toss to coat.

Nutrition Information (per serving)

For 2 servings:

  • Calories: 128
  • Total fat: 4 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 160 mg
  • Total carbohydrate: 21 g
  • Dietary fiber: 7 g
  • Sugars: 9 g
  • Protein: 8 g

Contributor

Executive Chef