Zucchini Hummus is one of my favorite dips. Made without beans, this one is properly combined to help streamline your digestion, Paleo-friendly, and it tastes remarkably like the original!
Zucchini Hummus Recipe
Zucchini replaces chickpeas in this recipe, making it lower in carbohydrates and legume-free for those who don’t tolerate them well. Because zucchini is so hydrating, you also don’t need to add olive oil to this recipe, making it lower in calories.
This zucchini hummus recipe couldn’t be easier to prepare. Simply add the ingredients to a mini food processor or blender, and process until smooth!
You can taste the mixture as you go, to make sure the seasonings are just right to your tastes. I usually add an extra squeeze of lemon juice if I’m going to eat this with carrots, since they’re on the sweeter side. I hope you’ll enjoy it!
Zucchini Hummus
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
- 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.
- Serve chilled with your favorite veggies or crackers.
Nutrition
Per Serving: Calories: 65, Fat: 5g, Carbohydrates: 3g, Fiber: 0g, Protein: 2g
Recipe Notes:
- I find that this recipe works best with a thick, raw tahini, like Artisana brand. Make sure the only ingredient on the label is sesame seeds. (There shouldn’t be added oil.) Other varieties of tahini can be used, but roasted tahini will impart a stronger flavor and might make the dip a little more runny in texture.
- If zucchini isn’t in season, you could try this with steamed cauliflower instead, but the flavor will be slightly different.
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Reader Feedback: What’s your favorite healthy dip to use for snacks?
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
what does this combine as???)!
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!!!!!!
That’s great! I’m so glad you and your children enjoyed it!
Now I want some hummus myself. 😉
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!!
wait…so chickpeas and tahini aren’t a “proper combination”?
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
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!
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.
what is a good, inexpensive sub for tahini?
Hmm… I’m not sure. Tahini is what gives hummus a “hummus” flavor, so any other substitute will change the dip.
Tahini is sesamee seed paste.
Cumin
Creamy Peanut Butter is a great substitute for Tahini.
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!
Ou can freeze bulk sesame seeds so they don’t go rancid. That may make it more affordable for you!
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
If you can find a Middle Eastern shop you can often find Tahini for a really reasonable price 🙂
You might try a creamy style baba ganoush (Arabic) or melitzanosalata (Greek) from a Middle Eastern store. They may or may not have a little bit of tahini in them, but you’ll get a deliciously flavored creamy substitute with a lot less tahini than the original recipe calls for. Of course, if you’re absolutely alergic to tahini, this won’t help.
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!
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.
The difference is non-raw is made using roasted sesame seeds. it has a nuttier flavour. Bot are super yummy!!
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?
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!!!
what is raw tahini? When I go to buy it, they say it’s sesame seeds? is that right?
Yes! Tahini is a sesame seed paste 🙂
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!
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!!!
I made this today but I added red pepper to mine to, it was fantastic.
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
Would be willing to share your spice blend recipe with us?
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!
these recipes look amazing. will begin right away. want to focus on the paleo, vegan, and sugar free categories.
How many calories are in the raw bean free humus?
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 : )
What if i dont have Tahini? i only have peanut butter and sesame oil.
Just made this and I’m in love!!! Thank you so much:)) I added more garlic on top and lots of cayenne…yummy!!
XO
Just made this and it was delicious! I used regular tahini (roasted), as that’s all I had on hand.
This is excellent! I added some turmeric and black pepper to up the nutrient value even more. So delicious!
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…?
I eat raw zucchini all the time. You shouldn’t digestive discomfort unless you are not used to eating raw veggies.
@Meredith. I eat raw zuchini all the time. Either chopped on salads, or as sticks with dip.
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 🙂
This hummus is DELICIOUS! I love it! Made it twice already this week!! Thanks for the great recipe!
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.
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.
I made this today and it has a bitter aftertaste. I was thinking about adding some extra zucchini. Anyone else have any ideas?
We love this.
Do you think this would have issues with being frozen and used at a later date? We have a major oversupply of zucchini. I would love to freeze this and be able to enjoy it in a few months.
Any alternatives to Tahini you would suggest?
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
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!
Did you try it with summer squash? That is what is growing in my garden, and I want to substitute the zucchini with it too!
Does every hummus needs to use tahini because in my country I can’t find any tahinis?
I’m allergic to sesame seeds (Tahini), is there something I can substitute it with?
You use a lot of sesame oil and tahini in your recipes… I am allergic to sesames… What would be a good substitute?
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
Plus 2 huge garlic cloves! ?
I was totally skeptical and even made a traditional hummus to serve alongside this one just in case (just being honest here ;-), and we loved this one more! Amazing recipe and since I’ve been trying to go raw this is another one to add to the recipe list! Genius! Definitely going to have to try the cheesecake recipe with the zucchini in it, too! Thanks for another great and easy recipe! xo
What can you use if you don’t like Tahiti or any nuts or seeds?
Can i freeze individual servings of the zucchinni hummus?
Brilliant! This recipe is a keeper. I found it recently and have already made it twice. It’s quick and easy with almost zero prep time, as all of the ingredients are raw.
It’s big on flavour and health. It reminds me more of babaganoush than hummus. And it’s far quicker to prepare than babaganoush 🙂
Thanks for this recipe! I look forward to trying others from your website.
Just found you!!!!
Such simple cooking and just what I need as I am detoxing
Glad you found me! Hope you’ll enjoy the recipes!
Just made this and LOVE it! Chickpea hummus bothers my digestion, so this is perfect! The only change I made is substituting the cumin for cayenne. I don’t care much for cumin, and the cayenne gave it a little kick!
Would love to know what kind of crackers those are in the photos? This looks delicious! Can’t wait to try it out 🙂
They are Mary’s Gone Cracker’s, Everything flavor. 🙂 https://amzn.to/2WJIHFZ
I am blown away by this recipe. I can’t believe it doesn’t have chickpeas, because it tastes JUST like the real thing to me. I’ll be making this recipe over and over again. My whole family likes it!
Amazing!! The first reaction when you try this is: WOW. I didn’t taste the zucchini at all. This is a keeper!! Thanks for another awesome and healthy recipe.
Would you please tell me the serving size/65 cal?
This usually makes a little over a cup of hummus for me, so 2 to 3 tablespoons would be a serving in that case.
I used unpeeled summer squash from my garden- and a small food processor. I only had roasted seed tahini with the oil, but it still tasted great. I found it helpful to add the lemon, salt & pepper in small amounts until I achieved the taste and consistency I like, and then ate it all! Actually I saved a small portion to see if it would get weird or watery after storing. Two days in the fridge and it didn’t breakdown at all. Great, interesting recipe!
I have an abundance of zucchini right now and have been looking for ways to use them up. A friend suggested hummus and I found your recipe. It’s so delicious! wow! And incredibly easy to make. Now I know what i’ll be doing with extra zucchini! Thanks so much!