Raw Zucchini Hummus (Bean-free)


Hummus has to be one of my very favorite dips.

While traditional recipes call for chickpeas to thicken it up, my version uses fresh zucchini to keep it properly combined with the raw tahini.

Enjoy this dip with your favorite raw crudites, or thin it out for a creamy salad dressing!

Raw Bean-Free Hummus
makes 1 1/2 cups

Ingredients:

1 cup diced zucchini (peel if you like)
1/3 cup raw tahini
2 to 3 tablespoons fresh lemon juice
1 to 2 cloves garlic, minced
1/2 teaspoon sea salt, or to taste
2 teaspoons ground cumin

Directions:

Simply throw all of the ingredients into a mini food chopper, and blend until smooth and creamy! Adjust seasonings, to taste, and serve chilled with your favorite veggies.

4.63 from 16 votes
Print
Raw Bean-Free Hummus
Prep Time
10 mins
Total Time
10 mins
 
While traditional recipes call for chickpeas to thicken it up, this version uses fresh zucchini to keep it properly combined with the raw tahini. Enjoy as a light veggie dip or salad dressing!
Servings: 1 cup
Author: Detoxinista.com
Ingredients
  • 1 cup diced zucchini (peel if you like)
  • 1/3 cup raw tahini
  • 2 to 3 tablespoons fresh lemon juice
  • 1 to 2 cloves garlic , minced
  • 1/2 teaspoon sea salt , or to taste
  • 2 teaspoons ground cumin
Instructions
  1. Combine all of the ingredients into a mini food chopper, starting with just 2 tablespoons lemon juice, 1 clove garlic, and 1/4 teaspoon salt. Blend until smooth and creamy, then add more lemon juice, garlic, and salt as desired to make your perfect dip.
  2. Serve chilled with your favorite veggies.

Enjoy!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

59 thoughts on “Raw Zucchini Hummus (Bean-free)

  1. Kris | iheartwellness.com

    Ooooo I love hummus! Thank you for a wonderful “raw” recipe!

    So you will go all raw again as well?? Great! I have someone to chat with now and share recipes with. I need like a diet plan to outline my days…..

    Have a great day!

    XXOO

    Reply
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  6. Gabriela

    i made your hummus today!!!! I have to say you are a genius!!!!! Not only I loved it, but so did my kids. You know if kids like what you cook you are doing something right. I love your website and I’ve been coming here almost everyday to get an idea on what to make. I recently went mostly raw, but im not into eating nuts. So thank you so much for your wonderful nutless recipes. Much love!!!!!!

    Reply
  7. Jess

    Hello

    I am a complete newbie to cooking and browsing through your site, I’ve noticed different kitchen appliances that you use. What is the difference between your blender, food processor, and food chopper? Will just using a food processor yield the same results for your recipes? I am a poor college student and prefer not to buy a lot of items if not necessary. Thanks a lot!!

    Reply
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  9. Drrobyn

    OMG that is so good! I tripled the recipe because my guest are going to love it. Serving with veggies and homemade flax crackers .
    Thanks detoxinista
    Robyn

    Reply
  10. Marianna S.

    I was very skeptical of this recipe because how can zucchini taste like hummus? But OMG, it’s one of the best dips I have ever tired….ever. Ate with carrot and daikon sticks and it’s absolutely delicious!

    Reply
  11. asia

    I love hummus but it upsets my stomach. This one tastes very close to the real hummus. I felt the lemon juice was too much, sour and also it made the consistency too watery. so I had to add extra zucchini and little celery to fix.
    Thanks for the recipe.

    Reply
    1. Megan Post author

      Hmm… I’m not sure. Tahini is what gives hummus a “hummus” flavor, so any other substitute will change the dip.

      Reply
    2. bianca

      Just buy bulk sesame seeds from your local health food store, they’re pretty cheap. And you can buy as much as you need.

      Put them in a blender with lemon juice and/or olive oil. Ta da!

      Reply
    3. jane montana

      fat free or light sour cream. I make my own hummus and add a tablespoon FF sour cream and its delicious. I like it better than Sabra

      Reply
  12. Tara

    Hi Megan,

    Thanks for the recipe! I’m really looking forward to trying it. Question- do you think it makes much of a difference if you use raw tahini as opposed to non-raw but still organic?

    Thanks!

    Reply
    1. bianca

      You can buy sesame seeds from whole foods in bulk and make your raw and organic tahihi cheaper than you would for buying either choice from a store. :)) blend with water and /or olive oil.

      Reply
  13. Grainne

    Love this recipe, turned out really nice. Just wondering how long would this keep in the fridge and would you recommend freezing it or not if too much was made?

    Reply
  14. Rochelle Anderson

    This was so good that I posted it on FB. I gave you credit of course along with your web site. My afternoon snack today was this hummus and it was delicious!!!

    Reply
  15. Elizabeth

    Made it for Super Bowl! Loved it! SO GOOD and so easy! I can’t digest traditional hummus and I have missed it so much-not any more thanks to you!

    Reply
  16. Jenny

    OMG! I just found your website yesterday and I have made 2 of your recipes already. Loving both!!! I just added additional zucchini because the lemon made it more watery, but still was sooooo delicious. How long does it keep in the fridge? I will be making another of your recipes tonight. THANK YOU VERY MUCH!!!

    Reply
  17. Pamela

    You are a genius just made this and instead of tahini I toasted some sesame seeds them ground them in my nutribullet …used a Indian spice blend I made came out fantastic !!! It love your website you have nailed it on everything lots of comfort food choices

    Reply
  18. Julie

    This is so easy to make & delicious! Took 5 minutes to make. I can see it will be fun to add other veggies and spices. Thanks!

    Reply
  19. Peter Gee

    these recipes look amazing. will begin right away. want to focus on the paleo, vegan, and sugar free categories.

    Reply
  20. Nancy Merlo

    Hi Megan – I have been a big fan of yours for about a year now and I absolutely love every recipe of yours I have ever tried (and I have tried a lot!) This one is so awesome because I am allergic to garbanzo beans and have not been able to enjoy hummus for years! Thank you so much for allowing me to have hummus back into my life : )

    Reply
  21. Sarah Loonam

    Just made this and I’m in love!!! Thank you so much:)) I added more garlic on top and lots of cayenne…yummy!!
    XO

    Reply
  22. CC

    I made this tonight and it turned out really well. I used a bit less lemon juice since the raw zucchini were pretty watery. Thanks!

    Reply
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  25. Nicole

    Just made this and it was delicious! I used regular tahini (roasted), as that’s all I had on hand.

    Reply
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  28. traegoldie

    This is excellent! I added some turmeric and black pepper to up the nutrient value even more. So delicious!

    Reply
  29. Meredith

    So the zucchini is not meant to be cooked, correct? I have a plethora of zucchini in my garden at the moment and then this recipe popped up in my facebook feed! However I’ve never used zucchini raw! Before I do, just wanted to ask if anyone knows if there’s any typical digestion issues with eating raw zucchini…?

    Reply
    1. Katie G.

      I eat raw zucchini all the time. You shouldn’t digestive discomfort unless you are not used to eating raw veggies.

      Reply
  30. sally

    Do you think summer squash or patty pan squash could be used? I’ve been getting mass quantities of these from my CSA box for the last four weeks and am out of ideas…Thanks 🙂

    Reply
  31. Myra

    Oh, my goodness this is so good. I don’t even like zucchini but we got some in the farm share this week so I wanted to use it up. I’m going to have to go buy it on purpose now. You’re a genius.

    Reply
  32. Caterina

    This hummus is fantastic. Just as you suggested, I have been eating this as a dip for all of the great fresh veggies out there now – cucumbers, radishes, tomatoes. It also makes a delicious topping for grilled chicken breast. A platter of this hummus and fresh veggies plus a couple of your date energy balls and you have the perfect lunch. Thanks again Meghan, your recipes are amazing.

    Reply
  33. Brianna

    I made this today and it has a bitter aftertaste. I was thinking about adding some extra zucchini. Anyone else have any ideas?

    Reply
  34. nina

    Amazing and yummy, super easy!
    I made it with 2C zucchini
    2T raw tahini
    3T lemon juice
    1/6T salt, black pepper
    1/4T each cayenne & chili powders
    3-4 leaves fresh basil

    Polished it off in 1 sitting 😀
    YummmmmE

    Reply
  35. Emily

    QUESTION: my husband just brought home a box of those knobby orange-y crookneck early golden summer squash. Do you think they woudl work for this recipe if I scrape out the seeds? I have made this as posted and really liked it! Trying to figure out ways to use up this squash!

    Reply
  36. Anitra

    You use a lot of sesame oil and tahini in your recipes… I am allergic to sesames… What would be a good substitute?

    Reply
  37. nina

    I’ve been making this recipe on and off for months and it’s great. I make it lower fat and lemony. I used 2 small zucchinis unpeeled, 1Tbsp Artisana tahini, 2Tbsp volcano organic lemon juice, 2Tbsp ground cumin, 1/8tsp Himalayan salt, blended in my nutribullet.
    LOVE IT Detoxinista <3

    Reply
  38. Zara

    Ah but hummus means chickpeas in Arabic :p So the title is misleading and should be called a hummus substitute/something else instead. I’m still going to try it. The comments are just too good to ignore it : )

    Reply
  39. Scherry Hodges

    Worst raw hummus I have ever had. Not to be mean just honest. It cost a small fortune to buy everything for the hummus and crudités. I used to make this years ago, but can’t remember who’s recipe that I used. It was better than any hummus raw or cooked that I ever tried. I guess I will keep searching. Sad, broke, and hungry.

    Reply

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