Hummus without chickpeas?! It's true! This easy 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!
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 zucchini hummus is actually made without chickpeas, and it's perfect for dipping with tortilla chips, fresh veggies or these homemade almond flour crackers.
This is an awesome option if zucchini season has fresh produce filling your kitchen. 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!
Ingredients in Zucchini Hummus
I love how short and simple this 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
Health Benefits of 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, such as in this creamy zucchini soup!
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!
@eatingbyelaine Paleo zucchini hummus 💚 #paleorecipes #zucchinihummus #hummusrecipe #hummussquad ♬ original sound - eatingbyelaine
Easy Zucchini "Hummus" (No Chickpeas)
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Hummus without chickpeas?! It's true! This easy 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
- 1 large zucchini (not need to remove ends or skin), roughly chopped
- ½ cup runny tahini (oils well incorporated)
- 1 large juicy lemon, zested and juiced
- 2 cloves garlic, peeled
- ¾ teaspoon fine salt
- 1 tablespoon filtered water to thin if needed
Instructions
- 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).
- Taste and adjust seasonings/flavors if desired. Add more water to thin but not too much or it will get runny.
- Use a mini spatula to transfer to a bowl and enjoy immediately with raw veggies, pita bread, socca, crackers, chips or falafel. I also love to spread it on wraps and sandwiches.
Equipment
Buy Now → Notes
Store leftovers in an airtight container in the refrigerator for up to five days.
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.
- Prep Time: 5
- Category: Appetizer
- Method: Blender
Hannah says
Soooo easy to make, fresh, and delicious
Elaine Gordon says
Thank you so much, Hannah! I'm so glad you enjoyed this one! Best, Elaine
Kelly says
This tastes like a light summer hummus. It can be used even as a condiment. We ate it very quickly.
Elaine Gordon says
Thank you so much, Kelly! I totally agree! I use it as a spread on wraps! I always eat this one quickly as well.
Cressie says
I love this very creative recipe so much!
Elaine Gordon says
Aw thank you SO much! It is a fun one and very different than mosts for sure. Thank you for the five star review! Best, Elaine