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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 in a bowl

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!

zucchin hummus in food processor

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 on a board

zucchini hummus in a bowl

Zucchini Hummus

4.88 from 41 votes
This Zucchini Hummus is made without chickpeas, using hydrating zucchini instead. It's properly combined for better digestion, Paleo-friendly, oil-free, and tastes BETTER than the original!
prep10 mins total10 mins


  • 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


  • 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.


Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Sodium: 151mg | Potassium: 103mg | Vitamin A: 45IU | Vitamin C: 6.2mg | Calcium: 21mg | Iron: 0.8mg
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: paleo, side dish, vegan, zucchini
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.

Reader Feedback: What’s your favorite healthy dip to use for snacks?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. 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?


    1. 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.

    2. The difference is non-raw is made using roasted sesame seeds. it has a nuttier flavour. Bot are super yummy!!

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

    2. 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!

      1. Ou can freeze bulk sesame seeds so they don’t go rancid. That may make it more affordable for you!

    3. 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

    4. If you can find a Middle Eastern shop you can often find Tahini for a really reasonable price 🙂

    5. 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.

  2. 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.

  3. 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!

  4. 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

  5. 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!!

  6. 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!!!!!!

  7. 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!