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