My Favorite Zucchini Hummus

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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
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4.96 from 24 votes

Zucchini Hummus

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!
Course Appetizer, Snack
Cuisine Mediterranean
Keyword paleo, side dish, vegan, zucchini
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 65kcal


  • 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
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?

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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


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 🙂


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.

Margarita Perez

Would you please tell me the serving size/65 cal?

    Megan Gilmore

    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!

Melissa Luna

Love the idea, thanks! Mine turned out very watery, but it tastes excellent. I’ll use it as a sauce instead of a dip.


I was disappointed with making this recipe. It was very watery with only 2T of lemon juice. I had to keep adding more zucchini to try to thicken it up. Next time I might try to put in the chick peas as that I feel would thicken it up more. It tasted very good, but would make by sandwiches soggy if I left it so watery. I always use hummus on my toasted sandwiches and never have a problem with them being soggy. I used Trader Joe’s tahini which is only sesame seeds. Any other suggestions?

Kristen Sarratt

What is considered a “serving”?

    Megan Gilmore

    The whole batch is divided by 8, so I would guess roughly 2 tablespoons would be a serving.


My husband can’t eat chick peas so this is a great alternative! I did not peel my zucchini and the hummus is a beautiful green color!! Tasty tasty!

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