This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
This flavorful Zucchini Hummus is the perfect low-calorie dip for people who have a hard time digesting beans or follow Keto or Paleo diets. This hummus is made with raw zucchini and doesn’t contain chickpeas.
While hummus is traditionally a dish made from chickpeas and sesame, this recipe creates a version of the creamy dip without the chickpeas. It still retains a signature hummus flavor, thanks to the tahini, garlic, and lemon, but it’s lower in calories and has a lighter consistency. This no-bean hummus also makes a great sandwich spread or marinade!
If you like bean-free hummus recipes, you will love my pumpkin hummus and beet hummus!
Why You’ll Love This Recipe
- Perfect for Those Who Don’t Eat Beans: Whether you have a difficult time digesting beans or you avoid them for dietary reasons, this raw zucchini dip allows you to enjoy the flavors of hummus without them!
- Great Way to Sneak in Extra Veggies: You can never go wrong with eating more vegetables, and since this dip is literally made of a vegetable, it’s a great way to get more veggies into your snacks.
- Makes for a Delicious Low-Carb Dip: I love a dip, but sometimes it’s hard to find healthy dips that are good for you. This healthy zucchini dip is low-calorie and delicious!
Table of Contents
Ingredients
- Zucchini: You’ll need about 2 small, raw zucchini cut into chunks for this zucchini hummus recipe.
- Tahini: This paste made from ground sesame seeds is what gives hummus its creamy texture and signature flavor.
- Extra Virgin Olive Oil: A little bit of olive oil helps thin the dip and give it a rich flavor. You can also use avocado oil or canola oil if you prefer.
- Cumin: This warm, smoky spice gives the dip a little extra flavor to complement the sesame and garlic.
- Garlic: Add a zesty, bold burst of flavor to your hummus with fresh minced garlic. You can also use a teaspoon of garlic powder if you don’t have fresh garlic available.
- Lemon Juice: Brighten the flavor of the hummus and break up the heavy, nutty flavors with a bit of acidity from lemon juice.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Use a Different Vegetable: You can also make this delicious hummus using eggplant, carrots, or bell peppers.
- Blend in Beans: If you’re able to eat beans, you can add chickpeas to make a more traditional hummus. It’s a great way to add plant-based protein to your snack!
- Try Roasting the Zucchini: Give the dip a richer flavor by roasting the zucchini first! A slight coloring on the outside makes the dip so much more flavorful!
How to Make Zucchini Hummus
This zucchini dip with tahini is so easy to blend up! It takes less than 10 minutes to make and is easy to enjoy as a snack or on a sandwich!
Step 1: Prep. Add the chopped zucchini, tahini, garlic, lemon juice, olive oil, and cumin to the blender.
Step 2: Blend. Blend on high until the hummus is silky and smooth. Scrape down the sides of the blender or food processor as you go to ensure everything blends smoothly. Transfer the hummus to a bowl and chill it for 30 minutes before serving.
Expert Tips
- Remove the Zucchini Skin: While the skin of the zucchini is soft and blends well, you can speed up the blending process by peeling the skin away before chopping and blending it.
- Adjust Flavors as You Blend: Hummus is one of those dips that people have particular preferences for the flavor. Slowly add the lemon juice, cumin, and garlic a bit at a time and taste it as you go. Then you can adjust the flavor according to your tastes.
- Store Leftovers: Store zucchini hummus in an airtight container in the refrigerator for up to 2 weeks for easy snacking.
Serving Suggestions
This no-bean hummus is a delicious and easy snack to whip up! It’s a great way to pack more veggies into your day too. This hummus recipe is great for those who can’t eat beans, are vegan, or follow Keto or Paleo diets. Bring this dip to your next hangout and watch it disappear! You can also use it on sandwiches, wraps, or in salads for a low-calorie condiment.
- Pair this zucchini hummus with pretzels, pita chips, crackers, or veggies for dipping. You can use carrots, broccoli, celery, cucumbers, or snap peas as vegetable dippers with a lot of crunch.
- This hummus makes a great topping for chicken like in my sheet pan hummus chicken or my hummus tuna salad.
- Make my slow cooker chicken shawarma and serve this no-bean hummus with it.
Healthy Zucchini Dip Recipe FAQs
I don’t recommend freezing hummus because the texture doesn’t thaw well.
Since this zucchini hummus recipe uses raw zucchini your vegetables will differ in consistency and how much water they hold. If your zucchini seems watery try patting the chunks dry with a paper towel before blending them to absorb the excess moisture.
It’s completely normal for the water in the hummus to separate from the oil as it sits in the fridge. Just stir the hummus to blend everything back together before you eat it.
More Delicious Healthy Zucchini Recipes
If you tried this Zucchini Hummus recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Zucchini Hummus
Ingredients
- 3 cups Zucchini, ~2 small zucchini
- ½ cup Tahini
- 1 tablespoon Extra Virgin Olive Oil
- 1 ½ teaspoons Cumin
- 2 cloves Garlic
- ⅓ cup Lemon Juice
- 1 tablespoon Dried Parsley
Instructions
- Add all ingredients to a blender. Blend on high until silky and smooth. Scrape the sides of the blender or food processor down and blend again if needed.
- Transfer to a bowl and store in the refrigerator 30 minutes to chill.
- Store in an air tight container in the fridge up to 2 weeks.
Notes
- You don’t need to peel the skin from the zucchini because it’s soft. However, peeling away the skin can make the blender quicker and more efficient.
- Don’t add all of the lemon juice, garlic, and cumin at once. Instead add a bit at a time and taste as you blend so you can adjust the flavor to your liking.
- Store leftover hummus in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! is it raw zucchini or roasted/cooked zucchini? Thanks!
Hi Eliza, it’s raw zucchini.
I love hummus, will be adding recipe, can’t wait to try!
Hope you love!
What’s they thre serving size for this? Like 4 tablespoons?
Just update the recipe card.
Yum! Totally making this recipe soon!
It’s a good one!
Omg I have to try this! I am obsessed with hummus and zucchini <3
Me too! Hope you love it! 🙂
Another great way to use some zucchini and that jar of tahini that’s been sitting in my fridge. I had no idea that you could make hummus without beans! Sounds good, though!
Oh, it is so good. You’ll have to give it a try!