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Easy Zucchini “Hummus” (no chickpeas)

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


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!


  • 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


  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.


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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