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!
Hummus is quite regular in my house and so I have been making red bean hummus until I found a great way to include vegetable in it.
I have also made hummus pasta with leftover hummus and we love this idea as well.
Hence, this zucchini humus recipe has topped our charts and is always loaded in my refrigerator. I have been making it in bulk because we love it so much.
I usually pair it with carrots and sweet peppers. My family loves it with pita or crisped naan.
Moreover, I made this healthy zucchini hummus dip without any additional oil hence its low in calories and so nutritious.
Health benefits of zucchini
It’s a low-calorie vegetable that’s high in antioxidants and rich in many nutrients. It is healthy and easy to digest and aids in weight loss. This vegetable is rich in water and fiber thereby regulating the blood glucose.
More Zucchini recipes for you:
Air Fryer Zucchini Fries
Zucchini Chocolate Chip Cookies
Savory Zucchini Muffins
Tofu Zucchini Scramble
Ingredients for vegan zucchini hummus
I used these easy 7 ingredients for this healthy vegetable dip recipe in few simple easy steps.
Zucchini – I used a large zucchini to roast and blend. I used another small zucchini to pan sear and garnish.
Garlic clove – I would highly recommend to use fresh garlic cloves and roast along with zucchini.
Tahini paste – make sure to buy a good quality smooth tahini paste. However, you may use your own homemade one too but I always get it form the store for convenience. For a variety of use my tahini bars are so nutritious and satisfying.
Chickpeas/garbanzo beans – canned chickpeas/garbanzo beans are the best for convenience and quick for this hummus dip.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the end of this post.
How to make Zucchini Hummus
Step 1: how to roast zucchini and garlic
Firstly, I roughly sliced zucchini in round shape and placed each slice in a single layer on a prepared baking sheet. Then, I threw in garlic cloves along with it.
Secondly, I placed it in the pre-heated oven at 400-degree Fahrenheit and baked for 15 minutes or until golden in color.
Next, I turned off the oven and took it out. Then, I, let it cool completely at room temperature.
Step 2: how to blend
In this step, I combined all the ingredients in a blender/food processor.
Then, I blended it smooth. At intervals, I paused it and scraped from all sides to make sure the ingredients are well blended.
Step 3: how to pan sear zucchini for topping
Firstly, I thinly sliced zucchini into round shape.
Secondly, I heated oil in a nonstick pan and placed the thin slices in a single layer in the hot oil.
Then, I let it cook until all the pieces were golden in color from the bottom.
Next, with the help of tongs I flipped each of the slices and cooked again.
Once, done I drained the leftover oil and kept it aside on a kitchen towel.
Step 4: how to assemble
I spooned it the hummus out in a bowl or spread it on a flat plate. Then, I drizzled extra virgin olive oil over it and sprinkle paprika over it. Next, I toped it with pan seared zucchini and garnished with fresh/dried parsley.
I like to garnish this dip recipe so that it looks pretty to present and becomes a party appetizer too.
- It is important to use a high powdered food processor to get the nice green color. High speed blender worked great for me. If using blender make sure to pour in tahini paste first along with lemon juice followed by rest of the ingredients for the best results.
- Do not rush through the blending process. Since no additional oil is being used here it might take extra time to blend smooth.
It can be refrigerated in an air tight container for about 2-3 weeks.
You may use 3 tbsp. white sesame seeds along with 4 tbsp. extra virgin olive oil inside the blender along with other ingredients.
It is high in protein, fiber and calcium along with healthy fats. I made it low in calories and super nutritious by adding vegetable in it.
My other dip recipes that might interest you.
Lemon Tahini Dressing
Vegan Chipotle Mayo
French Onion Dip
Vegan Queso Cauliflower Dip
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- 1 large zucchini
- 5 garlic cloves
- 1/4 cup tahini paste
- 1 15.5 oz. can of chickpeas/garbanzo beans
- 1/2 tsp salt or as per taste
- 1/2 tsp crushed black pepper
- 2 1/2 tbsp. lemon juice or as per taste
- pan seared zucchini (see notes)
- extra virgin olive oil
- parsley (fresh/dried)
- 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.
- 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.
Leave a Reply