Go Back
+ servings
top view of served zucchini hummus with garnishes.
Print

Zucchini Hummus

Smooth and creamy this Zucchini Hummus is everything that you would crave for. It’s made with protein rich chickpeas, green veggie zucchini, tahini and flavored with garlic. Its fast, simple, healthy and amazing!
Course Appetizer, Dip
Cuisine Middle Eastern
Keyword how to make zucchini hummus, roasted zucchini hummus, vegan zucchini hummus, zucchini hummus recipe
Prep Time 5 minutes
Cook Time 15 minutes
blend time 10 minutes
Total Time 30 minutes
Servings 10
Calories 98kcal
Author Gunjan

Ingredients

toppings (optional)

Instructions

  • Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with a parchment paper.
  • Roughly slice zucchini in round shape and place them in a single layer on the prepared baking sheet. throw in garlic cloves in the same baking sheet along with the sliced zucchini. Bake them for 15 minutes or until lightly roasted and golden in color. Turn it off and take the baking sheet out of the oven. Let them cool down completely.
  • In a blender/food processor combine tahini paste, chickpeas, roasted zucchini, roasted garlic, salt, pepper and lemon juice. Blend it thoroughly until a fine green creamy paste is formed. Pause at intervals to scrape from all sides and from the bottom. This may take about 10-15 minutes. If it gets too thick for your appliance then add 1-2 tbsp. of water to loosen it up.
  • Spoon it out in a serving bowl. Drizzle oil and sprinkle paprika. Top it with pan seared zucchini and garnish with fresh or dried parsley.

Notes

  • Pan seared zucchini – heat about 1-2 tbsp. olive oil/grapeseed oil in a nonstick pan. Thinly slice half of small zucchini into round shape. Place the sliced pieces in the hot oil in a single layer and cook at high flame until roasted from the bottom and brown in color. With the help of tongs or flat spatula flip all the pieces and cook again until the other side is golden in color. Once done drain any leftover oil and take out the slices on a kitchen paper towel. Top the humus with pan seared zucchini when ready to serve.
  • High speed blender works best for this recipe. It blends this recipe smooth and brings out a nice green color. However, if you have a high powdered food processor that will work too. The color might differ a bit.
  • If you use blender then make sure to first pour in tahini paste along with lemon juice followed by the rest of the of the ingredients to make the blending process smooth. You may to pause at intervals to scrap from the bottom. This may take about 10 minutes.
  • This recipe makes about 2 cups of hummus and the serving size is about 2-3 tbsp. per servings.
  • Refrigerate in an air tight container for about 2-3 weeks.
  • The nutritional information is provided without the toppings. It will vary depending on your choice and quantity of toppings.

Nutrition

Calories: 98kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg