Keto Hummus (with Zucchini!)
Servings: 8
Calories: 65kcal
If you are following a low-carb diet or don’t digest chickpeas well, try this keto hummus recipe. It’s made with zucchini instead of chickpeas, and comes together fast for a delicious snack.
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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 information is for roughly 2 tablespoons of dip, assuming you get 1 cup from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
Tahini Note: I tested this recipe with Artisana raw tahini, which is thicker than other brands. (And very similar to my homemade tahini.) If you use a different brand, the flavor and texture may change, so be sure to taste the tahini and ensure you love the flavor before using it.
Update Note: This recipe was originally posted in 2011 and updated in 2025 with minor tweaks. (The only change was cutting the cumin in half-- double it if you prefer!)
Nutrition
Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Sodium: 151mg | Potassium: 103mg | Vitamin A: 45IU | Vitamin C: 6.2mg | Calcium: 21mg | Iron: 0.8mg