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!
- 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.
Per Serving: Calories: 65, Fat: 5g, Carbohydrates: 3g, Fiber: 0g, Protein: 2g
- 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.
Reader Feedback: What’s your favorite healthy dip to use for snacks?