Roasted Zucchini Hummus
Zucchini Hummus makes a fantastic alternative to chickpea hummus, with the same sort of texture and flavour but with a lot less calories. This dip has creamy roasted flavour that comes from baking the zucchini in the oven until golden. I generally don’t find cooked zucchini to have much taste, so I was shocked to discover how delicious it is in this dip in a more concentrated form.
I usually make a big batch of this Zucchini Hummus on Sunday and have it as a snack with veggies throughout the week, but it also makes a great spread on sandwiches and wraps.
Here are a few other dip recipes that you will enjoy:
- Butternut Squash Dip
- Dairy Free Tzatziki
- Beet & Walnut Dip
- Roasted Carrot Dip
- Baba Ganoush
- 4-Ingredient Pea Dip
- Curried Cauliflower Dip
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Zucchini Hummus
This Zucchini hummus is a low carb and creamy dip made with a base of roasted zucchini! It's Whole30, Paleo, Vegan and Keto.
Ingredients
- 3 Zucchini
- 4 garlic cloves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 2 1/2 teaspoons fresh lemon juice
- salt and pepper to taste
- a pinch of smoked paprika optional
Instructions
- Set the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Cut the zucchini lengthwise into slices 2-3cm in thickness and lay them out on a large baking sheet. Also place 3 of the peeled garlic cloves on the baking sheet
- Sprinkle the zucchini slices with salt, pepper and 1 tablespoon of olive oil and put in the oven for 20 minutes until the zucchini is well cooked. Flip them over after 10 minutes or so to ensure they are well cooked on both sides and don't worry too much if the edges begin to darken, it will add more flavour to the hummus
- Once the zucchini is cooked, transfer along with the garlic cloves into a blender. Add the tahini, lemon juice and raw garlic clove to the mixture and blend until smooth. You may need to add more olive oil depending on the consistency of the hummus.
- Transfer to a bowl and leave in the fridge to cool (although this also tastes good warm). Before serving I like to sprinkle the top with a pinch of smoked paprika for an extra kick of flavour
Nutrition
Calories: 71kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 204mgPotassium: 291mgFiber: 1gSugar: 3gCalcium: 27mgIron: 1mg
Tried this recipe?Leave a comment below and let us know how it was!
Thanks so much for a delicious hummus recipe using something besides beans! Very very easy and tasty..
Sure wish the ingredient list stated the weight of the zucchini instead of the quantity given that the size can vary greatly!
Excited to try it and will hope for the best 🙂
Can you give the weight or cup measurement of the zucchini please? I have zucchinis from the size of a baseball bat all the way down to 4 -5 inches long that we use in salads.
Loved the recipe the first time I made it per the recipe. I smoked the zucchini, garlic, and one jalapeno the next time and added lemon zest to give a little more sharpness. It was even better. If I cook in oven again, I’ll probably cook at a higher temp to try to get some burn on the skin. Great recipe and a great addition to the different ways to try to use all those zucchini!
This recipe was great!! Thank you!
Fab recipe… we made this last night and the entire bowl disappeared within minutes.
Ya it did Luanne! 😉