Name: Keto Hummus (with Zucchini!)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup diced zucchini (, peeled); ⅓ cup raw tahini; 2 to 3 tablespoons fresh lemon juice; 1 garlic clove (, minced); ½ teaspoon sea salt (, or to taste); 1 teaspoon ground cumin

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I originally shared this recipe over 10 years ago, while I was briefly following a raw food diet. I wasn’t eating legumes at the time (since they need to be cooked), but I was craving the flavor of hummus.

Every time I make it, I’m still surprised by how delicious it is!

Now, I know this recipe might make some people angry, because hummus literally translates to chickpeas. I’ve already posted a classic hummus recipe, so I’m using the term “hummus” loosely for this bean-free dip, so that you will know the flavor profile to expect.

Zucchini is an excellent substitute for beans in this case, adding bulk to the dip with minimal impact on its flavor. And there’s no cooking required!

zucchini hummus served with sliced cucumbers and other veggies.

Keto Hummus Ingredients

Similar to traditional hummus, this one uses tahini, garlic, lemon juice, cumin, and salt. Zucchini replaces chickpeas, and you can add any toppings you like for serving, like a drizzle of olive oil or a sprinkle of paprika.

Tahini Note

Although tahini is simply ground sesame seeds, it can vary significantly by brand. That’s why it’s important to pick one that you enjoy. My favorite is Artisana’s raw tahini, as it’s very thick and has a neutral flavor. It’s perfect for making zucchini hummus! If you prefer the runny, nutty texture of Soom or another brand, that will work, too.

zucchini, tahini, lemon juice, and garlic labeled on a white surface.

How to Make Hummus without Chickpeas

Step 1:

Prepare the zucchini by removing its peel. I usually run the veggie peeler over it twice to remove as much green skin as possible. This is optional, but it helps eliminate the “zucchini hummus” appearance.

Cut the zucchini into 1/2-inch chunks for more effortless blending.

zucchini peeled and cut into measuring cup.

Step 2:

Add 1 tightly packed cup of zucchini to a mini food processor, along with the tahini, lemon juice, cumin, garlic, and salt. I recommend mincing the garlic with a microplane as you add it, so the flavor is nicely distributed.

Secure the lid and process until the hummus reaches your desired consistency. Taste the dip and make any necessary adjustments. For example, you might want to add more lemon juice for a more tangy flavor.

zucchini hummus blended in a mini food processor.

Step 3:

Serve this low-carb hummus right away and garnish with fresh parsley, if desired. It pairs well with any freshly sliced veggies you love!

keto hummus served in a bowl with sliced veggies on a board.

Storage Tips

Zucchini hummus can be stored in an airtight container in the fridge for up to 5 days. The garlic flavor may become more pronounced over time, so I recommend using only one garlic clove in this recipe.

Also, the hummus may start to separate over time. Just stir it before serving again!

Serving Suggestions

If you’re making this zucchini hummus to use as a keto dip, you likely won’t want to serve it with pita bread or crackers. But it pairs well with any sliced veggies you love.

Cucumber slices, celery sticks, bell pepper, or cauliflower florets are the perfect scoopers for this dip!

Keto Hummus (with Zucchini!)

4.89 from 44 votes

If you are following a low-carb diet or don’t digest chickpeas well, try this keto hummus recipe. It’s made with zucchini instead of chickpeas, and comes together fast for a delicious snack.

prep10 mins total10 mins

Servings:8

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Ingredients

1 cup diced zucchini , peeled
⅓ cup raw tahini
2 to 3 tablespoons fresh lemon juice
1 garlic clove , minced
½ teaspoon sea salt , or to taste
1 teaspoon ground cumin

Instructions

Combine the zucchini, tahini, 2 tablespoons of lemon juice, garlic, salt, and cumin in a mini food processor. Secure the lid and process until smooth.
Taste the hummus and make adjustments to taste. You might want to add more lemon juice for a tangy flavor, or a little more cumin. (The garlic flavor will become more pronounced when stored in the fridge, so I don't recommend adding more of that.)
Serve right away with sliced veggies, or store in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for roughly 2 tablespoons of dip, assuming you get 1 cup from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.

Tahini Note: I tested this recipe with Artisana raw tahini, which is thicker than other brands. (And very similar to my homemade tahini.) If you use a different brand, the flavor and texture may change, so be sure to taste the tahini and ensure you love the flavor before using it.

Update Note: This recipe was originally posted in 2011 and updated in 2025 with minor tweaks. (The only change was cutting the cumin in half– double it if you prefer!)

Nutrition

Author: Megan Gilmore

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: paleo, side dish, vegan, zucchini

More Recipes to Try

If you try this Keto Hummus recipe, please leave a comment and a star rating below to let me know how you like it.