How To Make Zucchini Hummus – No-Bean Hummus Recipe

Hummus is the Arabic word for chickpea. It is also the name of the popular Middle Eastern dip or spread made from cooked and mashed chickpeas mixed with tahini, olive oil, lemon juice, salt, and garlic. Although most nations in the region have attempted to claim the origins of hummus, several historical sources say that the earliest mention of hummus dates back to an Egyptian cookbook in the 13th century.

In this recipe, instead of cooked chickpeas, steamed zucchinis are blended with tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder. This zucchini hummus is a delicious, low carb, legume-free alternative to traditional hummus. It is a perfect side dish or a light yet satisfying snack with raw vegetables or crackers.


This recipe takes about 15 minutes to make. Serves 2 cups of hummus.

• 3 small zucchinis
• ½ cup of tahini
• 2 garlic cloves, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder


Peel the zucchinis, then cut them into chunks.
Steam the zucchini chunks for 5 to 6 minutes.
Let the steamed zucchinis cool for at least 5 minutes.
Put steamed zucchinis, tahini, garlic, olive oil, lemon juice, salt, cumin, and chili powder in a food processor or blender.
Blend until smooth.

Ideas And Tips:

You can also use raw zucchini to make the hummus.

Aside from zucchinis, you can use avocados, sweet potatoes, squash, cauliflower, beets, and carrots.

If you want to use legumes, nuts, beans, and seeds for your hummus, you can use chickpeas, lentils, mung beans, lima beans, green peas, edamame beans, kidney beans, cannellini beans, sunflower seeds, peanuts, cashew nuts, almonds or Brazil nuts.

If you can’t find tahini, you can use smooth nut butter, sesame oil, sunflower seed butter or Greek yogurt.

If you are keeping the hummus for later use, make sure to put it in an air-tight container. You can store it in the fridge for up to 5 days.

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