Homemade Paleo Zucchini Hummus is a low calorie hummus recipe made with zucchini. Flavorful, light and refreshing! Paleo + Vegan + Gluten Free + Low Calorie
Grab your carrots. Zucchini Hummus is happening today friends! In case you haven't noticed, I love hummus and dips. Like a lot!
Did I miss any? Oh yeah! Sweet potato peanut butter hummus. OMG. Can't forget that one! I could eat it by the spoon!
There's something fun about dipping too. Am I right? It makes you feel like you're a kid again.
And let me just be honest here. I probably would not eat that many vegetables if I didn't have something delicious to smother them in like this Zucchini Hummus!
Why I Love This Paleo Zucchini Hummus Recipe
Traditional hummus is made with beans and there is nothing wrong with using beans. Some individuals do not tolerate beans well.
This Paleo hummus recipe can be made with or without beans. Either way you make this zucchini hummus recipe, you can't go wrong. It's so tasty and delicious!
Here's a few more reasons why I love this zucchini hummus recipe!
- Low Calorie - This dip has 52 calories per serving. A serving is approximately 2 tablespoons.
- Low Fat - This recipe has 4 grams of total fat and the majority of fat is coming from healthy fat.
- Sneaky Veggies - If you struggle to eat veggies, this is a great way to sneak them in!
- Easy - It's super easy to make homemade hummus. It only takes 10 minutes.
- Versatile - You can use hummus as a dip, but also as a condiment on sandwiches, bread, wraps, use as a marinade like I did with this hummus chicken recipe!
Zucchini Hummus Ingredients
Here's what you need to make zucchini hummus recipe! Scroll to the recipe card at the bottom of the blog post for the ingredient measurements, full instructions, nutritional data and to print this recipe.
For ingredient substitutions, scroll to the substitution section below.
How To Make Hummus With Zucchini
Step Two - Transfer the hummus to a bowl and store in the refrigerator 30 minutes.
Step Three - Serve and enjoy!
What To Serve Homemade Hummus With Zucchini
Any of these would be delicious with this zucchini hummus recipe!
- Crackers, Pita Chips, Bagel Chips
- Pretzels - I love these flat ones for dipping.
- Chips - these chips are delicious or you can regular chips.
- Veggies - broccoli, celery, carrots, cauliflower, radishes, cucumbers, snap peas or any veggies you love goes well with hummus!
How To Store Homemade Hummus
- Refrigerator - Hummus should be stored in the refrigerator in an airtight container. This homemade dip recipe with zucchini can be stored in the refrigerator up to 2 weeks.
- Freezer - I have not tried freezing this recipe, but I do not recommend freezing hummus.
Substitutions For Healthy Hummus with Zucchini
Here are the substitutions and additions you can make with this recipe. Remember when you do make substitutions or addition that it will change the nutritional values of the recipe from what you see in the recipe card below.
- Extra Virgin Olive Oil - Any oil can be used I this recipe. Avocado oil, canola oil are ones I recommend using in place of olive oil. I do not recommend coconut oil or seed oils as they will alter the flavor of the hummus.
- Garlic - You can substitute fresh garlic with 1 teaspoon of garlic powder.
- Tahini - Hummus really does not taste like hummus without tahini so I would not recommend changing this or omitting it.
- Dried Parsley - You can omit this if you like.
- Zucchini - Substitute with another veggie you like such as eggplant, bell peppers, carrots etc.
- Add Beans - If you are not Paleo and you do want to add beans, you can add a 15 ounce can of chickpeas to make this recipe to make this more like a traditional hummus recipe.
More Healthy Zucchini Recipes
- Zucchini Chocolate Chip Cookies
- Zucchini Chocolate Oatmeal Bites
- Healthy Chocolate Zucchini Bread
- Healthy Zucchini Brownies
- Zucchini Biscuits
Paleo Zucchini Hummus
- 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.