If you are a fan of zucchini, tahini, and cumin, you’ll like this one. Zucchini replaces the traditional chickpeas in this hummus and although it might be hard to believe, it tastes like hummus. Really delicious hummus too.

Whether you don’t eat chickpeas, just want to get more veggies in, or wouldn’t mind avoiding the bloat that often comes with eating chickpeas, I think you’ll like this one.

The reason why chickpeas tend to bloat us: In the food combining world, you don’t combine a starch and a protein for optimal digestion. Well, beans/legumes happen to be a food that is both a starch and a protein which is why some people don’t do well with them. I personally eat them, but yes, I do get bloated afterwards. UNLESS I soak dried chickpeas/beans for a good 8 hours or so before cooking them. Soaking and rinsing prior reduces the lectins and makes them so much easier to digest, therefore, reducing the bloat that often comes after eating beans.

The easy process to make zucchini hummus:

Zucchini Hummus

6-8 servings

Ingredients

2 cups zucchini, peeled and diced (don’t add any extra bit or you’ll need more tahini)
3/4 cup tahini, thick tahini from the fridge otherwise it is too runny – avoid any oil, as you want the solid part
2 garlic cloves
1 1/2 – 2 lemons juiced, start with 1 1/2 and add 1/2 more to taste
4 tsp cumin, this hummus is cumin forward, start with 2 tsp if not as big of a cumin fan 🙂
3/4 tsp salt, more to taste
If using a blender: I TBSP water may be needed to help it along if using a high speed blender instead of a food processor. A food processor is ideal for this though.

Method

Add everything to your food processor or high speed blender and blend until smooth. If the tahini was not thick enough, it will be a little runnier. If this is the case, once you put it in the fridge for a few hours or overnight, it will thicken up a bit more more.

Serve cold with raw veggies, add to Mediterranean Buddha bowls, or dip some crackers in them! Mary’s Gone Crackers (Everything) and carrots taste extra delicious with this hummus.

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Zucchini Hummus

Zucchini replaces the chickpeas in this hummus and although it might be hard to believe, it tastes like hummus. Really delicious hummus too.

Print Recipe Pin Recipe

Total Time 10

Servings: 6

Course: Appetizer, Main Course, Snack

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

1 large zucchini peeled and diced
3/4 cup tahini
2 garlic cloves
1 1/2 lemons juiced or 1 lemon zested and juiced
4 tsp cumin
1/2 tsp salt to start more to taste
If using a blender: I TBSP water may be needed to help it along if using a blender instead of a food processor. A food processor is ideal for this if you have one though.

Method

Add everything to your food processor or high speed blender and blend until smooth. If you are using a blender, you may need to use your tamper to help get it moving.
Taste and adjust any seasonings you wish.
If the food processor or blender warmed it up a bit, you may want to refrigerate it prior to eating it. It will also thicken in the fridge as well. It tastes great the same day or within a few days.
Serve cold with raw veggies, add to buddha bowls, or dip some crackers in them! Mary’s Gone Crackers (Everything) taste extra delicious with this hummus.

Notes

Legume Free | Oil-Free | Plant-Based

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