Zucchini Hummus
Zucchini hummus is a light, creamy twist on traditional hummus that blends fresh zucchini with classic Mediterranean flavors. This is a delicious way to use up zucchini while creating a versatile spread that's perfect for snacking, entertaining, or simply enjoying the plentiful summer veggie.
Servings: 6
Calories: 168kcal
Ingredients
- 1-2 zucchini ends trimmed & cut into 1" chunks
- 1/2 cup tahini
- 2 cloves garlic peeled
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice fresh recommended
- 1 tsp ground cumin
- 1 tsp coarse kosher salt
- pinch chili powder
Instructions
- Steam the zucchini, using your preferred method, just until tender. Strain off any excess moisture, and drain well. Allow to cool some.1-2 zucchini
- Add the zucchini and all of the other ingredients to the bowl of a food processor fitted with the blade attachment. Blend until smooth and creamy.1/2 cup tahini, 2 cloves garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp coarse kosher salt, pinch chili powder
- Transfer to a serving bowl, or chill first, then serve with your favorite dipping options.
Notes
- Make sure to squeeze out as much of the extra water from the cooked zucchini as you can before you make the hummus. The excess water will make the hummus thinner or watery.
- For a deeper flavor, roast the zucchini in the oven until it is soft and slightly golden.
- Looking for a very pretty presentation? Drizzle the top of the bowl of hummus with olive oil and garnish it with a sprinkle of extra spice or a few pieces of roasted zucchini.
Nutrition
Calories: 168kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 398mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg