Summery Zucchini Hummus Recipe
If you have a thriving garden — or at least more zucchini than you know what to do with — we've got just the recipe to use up your zucchini harvest. We all love hummus because it's a delicious, nutrient-packed snack to pair with veggies and crackers, it easy to make in a few minutes, and can be whipped up ahead of time for a gathering. In this twist on the classic recipe, though, we're using zucchini as the main ingredient instead of chickpeas, which opens up a whole new world for those looking for alternatives to the traditional dip.
Wellness coach Miriam Hahn is the brains behind this recipe and says, "This hummus is light and creamy, just like regular hummus, so you'd never guess that the main ingredient is zucchini. It's packed with nutrients and doesn't even contain oil, despite being incredibly smooth." Not only can you use this hummus as a dip, but it also pairs well with roasted vegetables and ciabatta or pita bread for the sandwich of your dreams. Best of all, you can make an entire batch in just 10 minutes.
Gather the ingredients for summery zucchini hummus
To make this recipe, you'll of course need zucchini. If you find a large one, that will probably be enough to come out to 2 cups when chopped, but if they are small, grab 2. Pick up some lemon and garlic from the produce aisle, and double-check your pantry for cumin, salt, pepper, sriracha, and tahini. "Tahini is ground sesame seeds, and you should look for one where sesame is the only ingredient to avoid any extra fillers," Hahn explains, adding that it's quite useful for dips and dressings and can typically be found near the peanut butter.
Prep the zucchini and lemon
Next, help out your food processor by chopping up the zucchini beforehand, which you don't need to peel. "I leave the skin on because that's where a lot of the nutrients are concentrated, plus I want the green color it will give our finished hummus," Hahn remarks. While you're prepping, go ahead and zest the lemon using a Microplane, then juice it into a bowl to avoid dropping any bitter seeds into the mix.
Blend in the food processor
Now it's blending time! Pull out your food processor and add the chopped zucchini, tahini, lemon zest and juice, garlic, cumin, salt, pepper, and sriracha. Turn the food processor on and blend the mixture until smooth. "You'll have to stop a couple of times and scrape down the sides, and make sure you blend for a good 2-3 minutes so the hummus is very smooth," Hahn explains.
Serve the zucchini hummus
Now your summery zucchini hummus is ready to serve. If you want to offer your guests another versatile dip choice, pair it with a creamy vegan dill dip recipe for the ultimate veggie board! The hummus will last for up to 3 days in the fridge if kept in an airtight container, Hahn tells us. Now when your neighbor gives you a bag of zucchini from their garden, you'll know what to make.
- 1 large or 2 small zucchini (equal to 2 cups when chopped), cut into ½-inch chunks
- ⅓ cup tahini
- Zest and juice of 1 lemon
- 1 clove garlic, peeled
- 2 teaspoons cumin
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 teaspoon sriracha
- Add all of the ingredients to a food processor and blend until smooth.
- Refrigerate for later use or serve immediately as a dip or spread.
| Calories per Serving | 90 |
| Total Fat | 7.4 g |
| Saturated Fat | 1.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 5.3 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 0.9 g |
| Sodium | 114.2 mg |
| Protein | 2.8 g |
