Zucchini Hummus- a luscious, creamy, bean-free zucchini dip, similar to hummus or baba ganoush made with zucchini, garlic and tahini paste– without the eggplant or chickpeas! A great way to use up your mountain of zucchini! Vegan and Gluten-Free.
Good morning! Zucchini Hummus is on the menu today! It’s basically the same basic idea as Baba Ganoush, the smoky Middle Eastern eggplant dip– but made with zucchini instead.
Grilled or roasted, the zucchini is pureed with fresh garlic cloves, lemon juice, herbs and tahini paste. You can even substitute avocado for the sesame paste!
Simple and fast, it can be served warm or cold. Use it to dip soft grilled pita bread, or spread it in a wrap with grilled meat or veggies. It makes for a delicious, gluten-free, low carb, vegan spread, dip or side.
How to make Zucchini Hummus! | A 30-second Video
If you are using mammoth-sized zucchini, you may not want to use the tough skin. Halve them and roast them well, then scoop out the tender flesh. With smaller sized zucchini, the skin is thin and easily blended up.
If grilling, give them ample grill marks and wrap up in foil after, to let them steam and soften up a bit.
Then place all the ingredients in the food processor and puree.
Add fresh herbs if you like….I like adding mint and/ or flat-leaf parsley, but know that it tastes good without the herbs too. The herbs also add a bit of color which is always a plus in my book.
Serve with warm homemade pita bread, or with vegetables. Or spread it in a wrap with grilled veggies or meat.
More Zucchini Recipes:
- Zucchini Noodles with Garlic and basil
- Kung Pao Zucchini
- Zucchini Rolls
- Zucchini Basil Soup
- Zucchini Corn and Basil Stir Fry
- Greek Zucchini Fritters
Zucchini Hummus
A simple delicious recipe for Zucchini Hummus- a bean-free alternative to hummus, similar to baba ganoush, but using zucchini instead of eggplant! Vegan and Gluten-Free.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 2 Cups
- Category: Appetizer
- Method: Grilled
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 ½ lbs zucchini- grilled or roasted
- 2–3 cloves garlic
- ⅛ cup lemon juice- plus more to taste
- ¼ cup tahini paste ( or sub ½ an avocado)
- ½ tsp kosher salt, more to taste
- ½ tsp cracked pepper
- ¼ cup or more fresh herbs ( optional) flat-leaf parsley, mint, basil, or a combo
- For extra creaminess, add a couple of tablespoons of yogurt!
Garnish with olive oil and zaatar spice or Dukkah. Add Aleppo chili flakes for a little heat if you like.
Instructions
- Cut zucchini into ½ inch thick strips, brush with a little olive oil and grill on medium heat until charred and tender. Place in foil for a few minutes to let them steam and get more tender. (Alternately zucchini may be roasted in the oven until tender. If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven and then scoop out the flesh, leaving the skin out, if necessary)
- Place the grilled zucchini along with the rest of the ingredients in a food processor, and puree until relatively smooth. If you roasted the zucchini you could try adding a little smoked paprika to give it a little smokiness if you like. Taste and adjust salt to taste.
- Place it in a bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well. sprinkle with Zaatar or Dukkah, serve either warm or chilled.
Notes
You can also roast the zucchini, instead of grill, but the grill does impart a nice smoky flavor.
Nutrition
- Serving Size:
- Calories: 72
- Sugar: 0.8 g
- Sodium: 148 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 4.7 g
- Fiber: 0.7 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: Zucchini Dip, Zucchini Hummus, zucchini hummus recipe, zucchini recipes, vegan zucchini recipe, best zucchini recipes
Super simple and tasty recipe! A little tip; if you grill the courgettes in the oven, put half a bulb of garlic in the middle of your tray. When your courgettes are done, so are you cloves 🙂
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Love it Louisa- perfect!
Absolutely delicious! I used half an avocado instead of the sesame paste – ingenious suggestion!
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Awesome! Glad that worked!
So good. Its not even out of the food processor bowl and I keep dipping back in with sourdough crackers. Lacking a grill, I roasted the bejesus out of the zucchini in a cast iron pan in a hot hot oven.
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Haha! Love it!
Hello, I roasted my zucchini and loved the recipe. Easy and delicious.
Ilona
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Great to hear!
tasty and easy!
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Can you freeze this recipe? Excited to try!
Not sure how it would be after thawing….honestly, have never tried freezing!
This sounds delicious. Can it be made a day in advance?
Yes, but best day of. 🙂
Great recipe, easy to make and delicious to eat. Great to find new recipes for zucchini as we have so many growing at this time of year. Thank you
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So happy you enjoyed this!
Loved this recipe, we didn’t have any garlic or herbs but it was gorgeous without, I bet herbs would be ace though. Starting to grow my own this year, both courgettes and herbs so this will be a regular for my mezze lunches
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Absolutely amazing recipe!!
Such a rich flavor from such simple ingredients.
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Just made this tonight for my husband and myself. So so good! I brushed the zucchini slices with garlic infused olive oil and he made sure to get a nice char on them. I had a little fresh basil to use up so I threw it in there with the parsley and mint. We absolutely loved it! I can’t wait to make it for a party. Also, I could not find pita at our store so I bought lavash and cut it into squares, brushed it with the garlic olive oil and baked them until crisp. Perfect chip!
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Made this and added a bit of smoked cayenne and garlic salt on the zucchini before it cooked, the recipe came out amazing! Thank you so much for sharing!
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Absolutely. Delicious. Added a bit more lemon juice and garlic and the smoked paprika, next time would roast garlic. Texture and feel of hummus, lighter and more flavorful. Will be making this a Whole30 staple 🙂 thank you!
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Hi Sylvia, just made this tonight. Started it on the grill and finished the zucchini broiling in the oven. I used fresh dill and it was great. I gently sautéed the garlic as I do not like raw garlic….roasted would be even better. Lighter than chickpea hummus, less intense than baba ganouje (sorry, I cannot spell). A really nice flavor-full dip for anytime of. year. I can imagine it would be great with parsley and/or a bit of cilantro. thanks for another way to use zucchini.
You are so welcome and I love how you adapted this to your own preferences and used fresh dill! Made my mouth water! Appreciate the comment so much. All the best to you wherever you are.
Made this exactly as written with mint from the garden. Unbelievably delicious. We gobbled it all up with grilled pita. Thanks!
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I’m so glad you enjoyed it!!
Pick thin firm zucchini , and eggplant , slice lengthwise , , drizzle with olive oil …..grill or broil . Add Tahini or yogurt with lemon , salt , pepper , dill or mint . Delicicious .
I made this tonight with zucchini roasted on the grill. There was a fabulous smoky flavor. It is delicious!
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That sounds delicious!! Thanks for sharing Yasmeen!!
This looks so yummy, definitely going to make it!
Ooo! Yummmo this is a brilliant idea! Such a big fan of zucchini!! Defs on my to make list:)
Absolutely love this! Getting a bit bored of salads at the moment and I think this would work really well alongside one. Thanks – have a great weekend!
Thanks Jo, you too!
Wow! Your blog is so beautiful. I’ve never thought about making hummus using zucchini before, I’m so inspired!
Just came here from your facebook page! Oh my, you have such a lovely blog 🙂 Have to check it all out!
Have a nice weekend!
Thanks for visiting Ines!
I love hummus… Thank you for sharing your recipe! 🙂
Thanks Francoise!
What a perfect combo. I would love this!
I love zucchini and I love hummus – what more could I want?!