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.
Recipes to serve with this
- 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
- Combine all the ingredients in a food processor and process until smooth.
- Taste and adjust the seasonings to taste.
- Eat and enjoy!
This recipe was originally published in 2014. I've updated the photos and the content but the recipe remains the same.