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Creamy Zucchini Hummus {Whole30}

Zucchini Hummus that’s perfect as an appetizer or a healthy snack. Made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved!

low-carb dip

Even though this recipe is entirely sugar-free, the roasted onion adds a nice sweet flavor. Also, the lemon juice adds the perfect amount of tang.

My favorite way to enjoy this creamy zucchini hummus is with cold, crisp cucumbers, baby carrots, and sweet bell peppers.

I am so excited to share how easy is is to make this hummus!

Let’s talk about the ingredients you will need.

Ingredients You Will Need

ZucchiniYou will need two large zucchini’s, ends cut off, peeled, and roasted until golden brown. If you do not peel the skin off, your hummus will be green.
OnionI recommend using a white or yellow onion to keep the color looking as close to hummus as possible.
GarlicRoasted garlic will add a deep rich umami flavor.
TahiniGives that distinct nutty hummus taste. This ingredient is essential.
Olive oilUse your favorite rich-flavored olive oil. It will help to add velvetiness.
Lemon JuiceAdd the perfect zing and freshness.
Other Essential IngredientsCumin, salt, and pepper.
whole30 dips

Zucchini Hummus Recipe Variations

Sprinkle smoked paprika right over the top. This will add the perfect smoky flavor without adding any smoked meats.

Garnish with za’atar. This herby blend consists of thyme, oregano, marjoram, sumac, and toasted sesame seeds. This will add a nice middle-eastern flare.

Leave it plain. Smear this hummus on your favorite gluten-free bread or wraps. Enjoy a dollop on your avocado toast, or use it as a base for a healthy salad dressing.

zucchini hummus

How To Serve Zucchini Hummus

This recipe is a definite crowed-pleaser. Have you noticed lately, when mingling with friends, each person is on a specific diet? Some are vegan others are lactose intolerant. This recipe (hopefully) will please everyone.

Serve with gluten-free crackers, and again this recipe is amazing with cold crisp cucumbers, sweet bell peppers, carrots, or even radish slices.

Can Zucchini Hummus Be Made Ahead?

Absolutely, I recommend it. When made ahead, the hummus will be completely chilled. Add the toppings and olive oil right before serving.

zucchini hummus in a bowl with carrots

More Delicious Mediterranean Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Creamy Zucchini Hummus {Whole30}


  • Author: ashley
  • Prep Time: 30-45 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Diet: Vegan

Description

Rich and creamy Zucchini Hummus made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved.


Ingredients

Scale
  • 2 large zucchinis, ends removed, peeled, and cut into fourths
  • 1 large onion, skin removed, sliced in half
  •  3 cloves of garlic, skin left on 
  • 3 tablespoons of olive oil, divided*
  • 1 tbsp tahini
  • 2 tbsp lemon juice, about one lemon
  • 1/2 tsp cumin
  • kosher salt 
  • Coarse black pepper

Instructions

Preheat the oven to 424°F

  1. Add the zucchini, onion, and garlic cloves to a nonstick baking sheet. Pace each vegetable flat-side down. I like to avoid foil and parchment paper so that the bottoms will get nicely charred. 
  2. Drizzle a tablespoon or so of olive oil on the zucchini, onion, and garlic. Season with kosher salt and pepper. Next, rub the oil and seasonings evenly around the veggies and garlic cloves. Any spots left empty will not caramelize and brown.
  3. Next, transfer the veggies to the oven and bake at 400 °F for 30 minutes or until the bottoms have browned nicely. Once roasted, set aside to cool. 
  4. When ready, place the roasted zucchini, onion, and garlic in the blender. Then, add the cumin, tahini, olive oil, and lemon juice. Season with kosher salt and pepper. Blend until smooth and creamy. 
  5. Transfer to your favorite serving bowl and enjoy right away.

 

Notes

Divided olive oil: you will add one tablespoon of olive oil to the veggies before baking and then the other two tablespoons will go into the blender. 

If you wish to serve the hummus cold, simply add a couple of ice cubes in the blender while processing. This will make it cooler and fluffier. 

  • Category: Appetizer
  • Method: Roasted and Blended
  • Cuisine: American

Keywords: whole30 hummus, keto hummus, zucchini hummus

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