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    Home » Dips & Sauces

    Zucchini Hummus

    Published: Sep 9, 2014 · Updated: May 24, 2023 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeDairy FreeNut FreeEgg FreeLow CarbVegetarianVeganPaleoKeto

    Easy to make zucchini hummus is a great low carb and paleo dip. Serve with low carb crackers or flatbread for a hearty snack or part of a low carb meze.

    I am a big fan of hummus but since it is made with chickpeas it is not a keto option. Making a version with raw zucchini is a delicious option and is also bean free. I found this to be a deliciously creamy, garlicky and lemony dip to enjoy.

    The consistency is lighter than the traditional hummus and will not give you any bloating as there are no beans in it.  Much easier to digest too!  I served this with a garnish of parsley and a sprinkling of paprika with a side of flaxseed crackers for dipping.   I enjoyed it so much that I immediately baked another batch of flaxseed crackers. The Chief Taster ate this with justo and even ate it with my flaxseed crackers without his usual moans about the taste of flaxseed.  

    How to make zucchini hummus

    All you need is a food processor (or blender) and the following ingredients

    • Zucchini –  1 medium size
    • Tahini - What is tahini? It is a paste made from sesame seeds and essential in any hummus recipe.
    • Garlic  - I used 3 cloves but add more if you want a stronger garlic flavour.
    • Lemon Juice – You might want to tweak the quantity used on this for your own taste. I often add a bit extra to balance the taste of the tahini.
    • Cumin – an essential warm spice in hummus.
    • Olive oil - Use a good quality oil

    Chop the zucchini, add to the food processor with the other ingredients and blitz until you have a smooth texture. Taste and season.   I find that I sometimes want more of a lemon flavour so will add more lemon juice.

    Tips & Suggestions

    If the consistency is too runny, add another chopped zucchini.

    Taste test and adjust. You might want to add more salt or a touch more cumin. Everyone has a different palate.

    If you don't have a food processor you should be able to make this in a blender. Chop the zucchini up smaller.

    Try a keto hummus made with lupini beans for a dish that is close to the real thing.

    Recipes to serve with this

    Cauliflower falafel

    Keto Pita Bread

    Coconut & Pysllium Flatbread

    Flaxseed Crackers

    Cheese Straws

    zucchini hummus in a white square bowl

    Zucchini Hummus

    Angela Coleby
    A low carb dip made with zucchini & tahini
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dips
    Cuisine Middle Eastern
    Servings 4 servings
    Calories 228 kcal

    Ingredients
      

    • 1 zucchini large
    • ½ cup tahini
    • 3 cloves garlic peeled & chopped
    • 1 tablespoon olive oil
    • ½ cup lemon juice
    • 1 teaspoon salt
    • 1 ½ teaspoon cumin

    Instructions
     

    • Combine all the ingredients in a food processor and process until smooth.
    • Taste and adjust the seasonings to taste.
    • Eat and enjoy!

    Notes

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 228kcalCarbohydrates: 10gProtein: 7gFat: 19gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This recipe was originally published in 2014. I've updated the photos and the content but the recipe remains the same.

  • Hope

    August 30, 2020 at 11:51 pm

    This is delicious!!! Is there a way to make it a little thicker without adding extra carbs?

    Reply
    • Angela Coleby

      August 31, 2020 at 9:55 am

      I'd normally say add another zucchini. Perhaps add less lemon juice?

      Reply
  • sallybr

    October 06, 2014 at 11:31 am

    Finally made it on Friday, it was delicious! Should blog about it later this week, with a link to your site, of course! 😉

    Reply
    • Divalicious

      October 06, 2014 at 11:32 am

      Glad you enjoyed it and look forward to your post!

      Reply
  • foodradical

    September 10, 2014 at 9:53 am

    I am so excited to make this hummus! It looks fantastic! I have been seeking out dip ideas that do not include beans as to avoid IBS issues, bloating being one of them. I love to dip and I love zucchini!! Thanks for this great idea!

    Reply
  • jamiemid

    September 09, 2014 at 10:23 am

    Brilliant idea Diva! We all have too much zucchini this time of year, and this will be a delicious and painless way to get through that small pile on the counter. I hate the bloat and gas from beans so I haven't eaten much hummus lately, unless it's the no bean variety. This looks delightful.

    Reply
    • Divalicious

      September 09, 2014 at 10:28 am

      Glad you like the recipe. Hope you find it as tasty as I do. Thanks for popping by!

      Reply
  • Aimee

    September 09, 2014 at 10:17 am

    Approximately how many cups was your zucchini?

    Reply
    • Divalicious

      September 09, 2014 at 10:18 am

      It was probably about 1 cup. I used a medium zucchini.

      Reply
      • Christine Mann

        September 27, 2014 at 12:09 am

        LOL 😀 Ok, I just about laughed out loud at the thought that 1 cup is a medium or large zucchini!! my large zucchini are the size of a large pumpkin! haha! 😀

        Is this uncooked zucchini? thanks! Can't wait to try this recipe! 🙂

        Reply
        • Divalicious

          September 29, 2014 at 12:33 pm

          Hee hee! Am jealous about having large zucchini from a garden! It's uncooked zucchini. Hope you enjoy it and thanks for popping by!

          Reply
  • sallybr

    September 09, 2014 at 10:17 am

    Super creative, I love hummus, but it's true that versions with garbanzo beans are tough to digest. I once made a version with edamame, and loved it, but I suspect the zucchini will be the real winner

    pinning..... pinning... pinning 😉

    Reply
    • Divalicious

      September 09, 2014 at 10:19 am

      OOh! Love the idea of using edamame...beautifully bright in colour. Now wondering if peas could get the same result....!Thanks for popping by!

      Reply
      • sallybr

        September 12, 2014 at 9:21 am

        I think peas could be great! imagine the green..... 😉

        Reply
        • Divalicious

          September 12, 2014 at 9:22 am

          Yummy! Just love colourful food!

          Reply
  • itzasista

    September 09, 2014 at 10:16 am

    This looks amazing! Can't wait to try

    Reply
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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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