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.
The zucchini in my garden is absolutely prolific.
It doesn’t care if I tend it or not.
It grows and oh boy does it produce.
I have so much of it and I’m always looking for ways to use it beyond zucchini bread and casseroles.
This recipe transforms fresh zucchini into a creamy, flavorful dip that’s as delicious as it is unexpected.
The zucchini gives the hummus an incredibly smooth texture while the garlic, lemon, tahini, and seasonings create the classic savory flavor you expect from traditional chickpea hummus.
It’s satisfying, light, and chock full of summer goodness.
Ingredients
To make this you’ll need:
- Zucchini– Ends trimmed off and cut into 1″ pieces.
- Tahini– You can buy it in most major grocery chains these days. In the grocery store, you can generally find by the nut butters, Mediterranean foods, near the specialty dressings and condiments, or in the health food section.
- Garlic– Peeled fresh cloves.
- Olive oil– Preferably extra virgin.
- Lemon juice– Fresh.
- Spices– Cumin, coarse kosher salt, and chili powder.
How to Make
Zucchini hummus is very easy to make!
Just steam the zucchini until it is tender, using your preferred method.
Strain it well, making sure to get rid of any extra moisture.
Let it cool.
Add the cooled zucchini and all of the other ingredients to the bowl of a food processor fitted with the blade attachment.
Blend everything until the hummus is smooth and creamy.
Transfer to a serving bowl and serve immediately or let it chill in the fridge first.
Serve with your favorite dipping options.
Enjoy!
Serving Suggestions
Serve this the same way you’d serve a classic chickpea hummus.
It is delicious with dippers like:
- pita bread
- carrot and celery sticks
- melba toasts
- cucumber slices
- pretzel sticks
- tortilla chips
- naan bread dippers
- pieces of baguette
Storing
Store any leftovers in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- 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.
Other Zucchini Recipes
Zucchini hummus is a lighter take on the classic dip perfect for using up the prolific summer veggie.
Make it and enjoy!
Looking for other zucchini recipes?
Try these:
- Cheesy Zucchini Quiche
- Greek Chicken & Vegetables
- Zucchini Fries
- Creamy Zucchini Soup
- Ground Beef Zucchini & Rice Skillet
If you’ve tried this ZUCCHINI HUMMUS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Zucchini Hummus
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
recipe adapted from Mel’s Kitchen Cafe
