Go Back

Zucchini Hummus

A creamy, fresh, no-cook dip made with zucchini and tahini, perfect for low-carb diets and allergen-friendly snacking.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup diced zucchini, peeled (tightly packed) Peeling is optional for a lighter color.
  • 1/3 cup raw tahini Use a thick, mild raw tahini for best flavor.
  • 2 to 3 tablespoons fresh lemon juice Start with 2 tablespoons and taste for adjustment.
  • 1 clove garlic, minced Minced finely to avoid harsh bites.
  • 1/2 teaspoon sea salt Adjust to taste.
  • 1 teaspoon ground cumin Add more for warmth if desired.

Method
 

Preparation
  1. Peel the zucchini using a vegetable peeler. Peeling is optional.
  2. Cut the zucchini into small, even chunks. Ensure to measure 1 cup tightly packed.
  3. Put the zucchini, tahini, 2 tablespoons of lemon juice, minced garlic, sea salt, and cumin into the food processor.
Blending
  1. Blend until the mixture is smooth and creamy, about 1 to 2 minutes. Scrape down the sides with a spatula halfway through.
  2. Taste the hummus and adjust flavors with more lemon juice or cumin as needed.
Serving
  1. Serve the hummus immediately with fresh vegetables or refrigerate until needed.
  2. If chilling, allow the flavors to blend for 30 minutes.

Notes

Store the hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if it separates. Use fresh lemon juice for brighter flavor.