For the Hummus: Roast the Garlic: Preheat oven to 400 degrees F. Cut the top 1/3rd off of the head of garlic (so the tops of the cloves are exposed). Place on a small sheet of aluminum foil. Drizzle with olive oil and sprinkle generously with sea salt. Wrap garlic tightly in the foil. Place the garlic package directly on the center oven rack and roast for 40-50 minutes, or until garlic is golden brown and soft. Remove from oven and allow to cool slightly. Carefully remove garlic from foil and squeeze the cloves out of the skins. Transfer 5 large garlic cloves to the bowl of a food processor.*
Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute, stopping to scrape down the sides of the bowl if necessary.
With the food processor running, slowly add in the olive oil (though the opening at the top of the processor), and process until smooth. Slowly add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved. (I used about 3/4ths of the reserved liquid)
Taste and adjust for seasoning. Set aside.
For the Zucchini Fries: Preheat oven to 425 degrees F. Spray a wire rack insert with nonstick cooking spray and place on a large baking sheet. Set aside.
Prepare the zucchini: quarter the zucchini lengthwise and then cut each quarter in half lengthwise to create “fries”. Set aside.
Set up your breading station: In a shallow bowl combine the flour with ½ teaspoon Italian seasoning and season generously with salt and pepper. In a separate shallow bowl add the eggs and whisk well. In a third shallow mixing bowl combine both bread crumbs, parmesan, the remaining ½ teaspoon Italian seasoning, and crushed red pepper flakes. Season generously with salt and pepper.
Bread the zucchini: Working in batches, dredge the zucchini in the flour, shaking off excess. Then dip into the eggs, allowing excess to drip off. Finally place into the panko, pressing to coat.
Transfer the zucchini onto the prepared wire rack insert. Repeat process until all zucchini are breaded.
Spray the tops of the zucchini with baking spray. Bake in the oven for 20-25 minutes, or until golden brown and crisp.
Garnish with chopped basil leaves and serve immediately with Hummus. Enjoy.
*I used Part-Skim *Keep the rest of the roasted cloves of garlic in an airtight container in the fridge and reserve for another use.