Zucchini Hummus
A fabulous and unique take on classic hummus, this zucchini version will knock your socks off! It’s fast, simple, healthy and amazing!
Do you have just
one
more
zucchini
recipe
in you?
If you aren’t totally burned out of zucchini by now (it’s like feast or famine with that green beauty), I highly recommend this zucchini hummus. Not only is it a blessed diversion from how-many-loaves-of-zucchini-bread-can-one-handle syndrome but it is super fast and deliciously healthy.
We’ve been snacking on this all week, sending it out in school lunches and throwing it on the table for an easy dinner side dish.
I wish I would have made it months ago when my friend Bonnie gave it to me (she fell in love with it while doing one of those specialized candida diets although I’m not sure she’d say she loved the diet itself).
But since I didn’t, now I’m the one hinting around to newly made friends and neighbors from our recent move for any late season zucchini. No shame.
And of course it doesn’t hurt that your kids can help you style your food pictures to look like a zucchini hummus turkey. A headless, misshapen turkey, but a tasty little turkey nonetheless.
PS: Is it weird that I sat here for 7 1/2 minutes debating whether the plural of zucchini was zucchini or zucchinis? An online search only turned up the confusing zucchino so I went with zucchinis. With an s.
One Year Ago: Pumpkin Chocolate Ice Cream Sandwiches
Two Years Ago: Peaches and Cream Sensation
Three Years Ago: Santa Fe Spice Rub {for Grilled Chicken}
Zucchini Hummus
Ingredients
- 1-2 zucchinis, about 26 ounces total, ends trimmed and cut into large chunks
- ½ cup tahini (see note)
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon coarse kosher salt
- Pinch of chili powder
Instructions
- Steam the zucchini chunks in the microwave or in a steamer basket on the stovetop until the zucchini is translucent and tender. Pour the zucchini into a colander and drain very well.
- Add the zucchini and all the other ingredients to the bowl of a food processor (I think it would probably be fine processed in a blender, also) and blend until the desired consistency is reached. I like it fairly smooth.
- Serve at room temperature or chilled with sliced vegetables and pretzels.
Notes
Recommended Products
Recipe Source: adapted slightly from my friend Bonnie E.
I love the taste of this. It turned out a bit too watery so I added ground psyllium husk. I did not use as much tahini – only 2 tablespoons. Will definitely make it again, perhaps with less liquids.
Can you can zucchini hummus in canning jars for later use?
I don’t think it’s been tested for canning safety; sorry!
Has anyone ever tried freezing this?
Finally found the recipe I was looking for. We are Paleo eaters so traditional hummus is out. I was also looking for a way to use the jumbo zucchini hide till they’re monsters. I peeled mine because the skin was blemished and scooped out the spongy core. Thanks so much for this delicious condiment. Looking forward to having with our Moroccan chicken.
I made this for a small gathering last night and everyone loved it. At the evening’s end I told them it was made with zucchini and they were so surprised! Today I’m sending out the recipe to four people. How have I missed this particular calling for zucchini in all my years of gardening (and potlucks) is a mystery. Thanks Mel!
This is actually my first fail from Mels Kitchen Cafe. I followed the instructions exactly but the flavours didnt work for me. I love hummos and I love zucchini but not like this.
This stuff is life-changing. So easy and delicious!
Ok, Can hummus be made out of ANYTHING? I’ll have to wait until next summer for this one as my zuch is petering out. I’m going to try a pumpkin hummus next. I have 44 HUGE winter squash most of which can work as a substitute for pumpkin.
Keep up the great blog. Hope all is going well with your transition.
This has nothing to do with hummus and everything to do with scrolls !! When I made pudding cinnamon rolls for Christmas they were awesome. Last night I made them with chocolate pudding and instead of using extra flour to roll them out I used cocoa powder. Then I added orange zest while rolling out. I put bittersweet chocolate chips with the butter/sugar. I made the cream cheese frosting and added a tbsp of cocoa and a little more zest. Mel, I can’t believe I made something so out of this world, it was amazing. You rock my socks!!
Oh my goodness, Gigi – those sound amazing!
OMG! This is SO good! I just made it and LOVE it. I will make this often!
I feel the same way when I finish a book that I can’t put down- it’s so bittersweet and I always want more! I make many different hummus recipes, but I have never made zucchini hummus. It looks delicious!
Oh- and I agree it’s just zucchini, no matter how many you have! 😉
I use almond butter, fresh from whole foods but jiff does have it in jars, because tahini seperates so badly. Also about a T. sesame oil for flavor. I have never been able to grow zucchini so I never have excess. BTW , the plural of zucchini is just zucchini, no s. Love your blog, nice recipes. Thanks, Susan Cornish
tahini is just ground sesame seeds if you google it. So if you can’t find tahini just buy sesame seeds & grind them in your mini food processor. That’s how I make my hummus now all the time as it doesn’t go bad as fast as tahini & I’m using my food processor anyway to make the hummus! Here’s a recipe I found just now by googling. http://www.daringgourmet.com/2014/05/21/how-to-make-homemade-tahini-paste/
Erika – After I open the tahini, I portion it into containers, lay a piece of Glad Wrap on top of the tahini, cover it and place it in the freezer. I think plastic bags would probably work just fine too. I defrost it overnight or zap it on defrost in the microwave. It works like a charm. Susan
So ok…when you said you “finished my book”, I was like WHAT! and HOORAY!!!! MEL WROTE A BOOK!!??!!?? And then I remembered what book you were talking about so now I’m dealing with my own post book mood disorder….
This recipe will make my husband laugh, he makes fun of me and says that I can’t call everything “hummus” just because I added tahini to a vegetable and pulverized it. I’ll show him your proof that I can!
Ha! Thanks for the laugh, Bryn. And I’m like you, I use “hummus” very liberally. 🙂
Mel, where do you find the tahini in the store? I’ve looked in every grocery store within a 20 mile radius and can’t find it. I usually look in the Asian/Mediterranean or condiment sections. None of the employees that I’ve asked have ever heard of it. Thanks!
Jody – My local ShopRite and another grocery store shelve the tahini next to the peanut butter.
Tahini is a Middle Eastern condiment. Look in a Middle Eastern-type store, or try Costco or Walmart.
I always read books in .2 seconds too. Just can’t put them down. Then I always enter weird mood zone. Always a happy/sad occasion finishing a new book. “Oh I have to do laundry again? Great.”
Good thing there’s hummus to get us out of the funk. Can’t wait to try it!!
Ok this looks interesting. Zucchini was diseased in Iowa this year so famine around here, ps I lived the mysterious Benedict society books and your kids would too!