How to cook
Wash the zucchini, dry them, and cut them into strips. Spread olive oil on them and bake them on a grill pan.
After baking, salt them and set them aside to cool.
From the garlic, we choose larger heads, on which we carefully remove the outer skin and whiskers. We leave 2-3 layers of the skin in which we will fill the humus. To do this, make an incision on one side and remove the cloves.
It's a little touchy, but the effect is worth it.
We put them aside, ready for filling and assembling the appetizer.
From the separated garlic cloves we use 10-12 pieces, which we bake on the grill pan.
We grind these fragrant temptations together with Feta cheese, salt, olive oil, and finely chopped dill.
We add the roasted sesame seeds and our hummus is ready.
For the pesto, we use a blender in which we put the ingredients and mash until a homogeneous mixture is acquired.
Assemble the appetizer by filling the garlic with hummus and wrapping it with a piece of zucchini.
Decorate with dill stalks and pour the pesto over it.