Easy Paleo Zucchini “Hummus” (no chickpeas)

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Hummus without chickpeas?! It’s true! This Easy Paleo Zucchini Hummus is made with a bit of tahini and a whole bunch of fresh veggies for the most delicious dip you’ll be eating all summer long!

Zucchini Hummus Recipe

I am so excited about this recipe! If you peek around my site you’ll quickly see how much I love hummus, and this is a fresh, bright take on it that I cannot get enough of. This Easy Paleo Zucchini Hummus is actually made without chickpeas, and it’s perfect for dipping with tortilla chips, Easy Almond Flour Crackers, or fresh veggies. Bell peppers and baby carrots are some of my favorites!

Zucchini and Garlic Hummus

Hummus Without Chickpeas

I made this hummus without chickpeas! This is an awesome option if zucchini season has fresh produce filling your kitchen…or you don’t have chickpeas on hand. I’ve used zucchinis before to make homemade Vanilla Vegan Ice Cream and it was so creamy, and it has the same effect in this hummus.

Zucchini Hummus Ingredients

Ingredients in Zucchini Hummus

I love how short and simple this Zucchini Hummus recipe is! It’s made with all fresh ingredients that are easy to find and have on hand.

  • Zucchini (no need to peel!)
  • Runny tahini
  • A large lemon, zested and juiced
  • Garlic
  • Salt

All About Zucchini

Zucchini is super high in water content, which makes it great for hydrating in the summertime! This also makes it great for digestion. Zucchini is high in vitamins A and C as well as manganese, copper, and folate. I love adding it into my diet whenever possible!

No-Chickpea Zucchini Hummus

Benefits of Fresh Garlic

This recipe also uses two cloves of fresh garlic. Not only does garlic add flavor, it’s been used for centuries in health and medicine. Garlic is low in calories and rich in vitamin C, manganese, and antioxidants. Many people use garlic to boost their immune system, help prevent colds, and even lower blood pressure. Recently, garlic is most commonly promoted as a dietary supplement for conditions related to the heart and blood vessels, including high blood cholesterol and high blood pressure. 

Hummus Without Chickpeas

This is a veggie-packed recipe made without gluten, grains, legumes, dairy, soy, or nuts! I hope you try it and love it. Tag me on Instagram so I can see your creations, and please don’t forget to drop a review below!

Zucchini Hummus

More Hummus Recipes

Garlic Pumpkin Hummus
Easy Green Hummus
Quick and Easy Creamy Hummus
Simplified Israeli-Style Hummus
Maple Roasted Butternut Squash Hummus
Easy Almond Pulp Hummus

ALL HUMMUS RECIPE

Print
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Easy Zucchini “Hummus” (no chickpeas)


  • Author: Elaine Gordon
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

Hummus without chickpeas?! It’s true! This Easy Paleo Zucchini Hummus is made with a bit of tahini and a whole bunch of fresh veggies for the most delicious dip you’ll be eating all summer long!


Ingredients

Scale
  • 1 large zucchini (not need to remove ends or skin), roughly chopped
  • 1/2 cup runny tahini (oils well incorporated)
  • 1 large juicy lemon, zested and juiced
  • 2 cloves garlic, peeled
  • 3/4 teaspoon fine salt
  • 1 tablespoon filtered water to thin if needed

Instructions

  1. Place chopped zucchini, tahini, lemon zest and juice, garlic and salt in a high speed blender and blend on the highest speed until completely smooth and creamy.  Do not over-blend if you plan to enjoy right away or it will get warm.  Add 1 tablespoon of water if your blender is having trouble getting started (or try using your blender‘s plunger/tamper to push the ingredients into the blades while the blender motor is running).  
  2. Taste and adjust seasonings/flavors if desired.  Add more water to thin but not too much or it will get runny.  
  3. Use a mini spatula to transfer to a bowl and enjoy immediately with raw veggies, pita bread, socca, crackers, chips or with falafel.  I also love to spread it on wraps and sandwiches.  It pairs well with my Lebanese Rice too!
  4. Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

You can peel the zucchini if desired and the dip won’t be green.

For a kid-friendly version omit one garlic clove.  Unless your kids absolutely love garlic and don’t mind the slightly “spicy” flavor it imparts on this dip.

  • Category: appetizer
  • Method: blender

Keywords: zucchini hummus

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4 Comments

  1. Hannah

    Soooo easy to make, fresh, and delicious






    Reply
    • Elaine Gordon

      Thank you so much, Hannah! I’m so glad you enjoyed this one! Best, Elaine

      Reply
  2. Kelly

    This tastes like a light summer hummus. It can be used even as a condiment. We ate it very quickly.






    Reply
    • Elaine Gordon

      Thank you so much, Kelly! I totally agree! I use it as a spread on wraps! I always eat this one quickly as well.

      Reply

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