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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!
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.
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.
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.
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!
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!
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
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.
What can you use if you don’t like Tahiti or any nuts or seeds?
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
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! ?
You use a lot of sesame oil and tahini in your recipes… I am allergic to sesames… What would be a good substitute?
I’m allergic to sesame seeds (Tahini), is there something I can substitute it with?
Does every hummus needs to use tahini because in my country I can’t find any tahinis?
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!
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
Any alternatives to Tahini you would suggest?
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.