This Zucchini Hummus is perfect as an appetizer or a healthy snack. It’s made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved!
This recipe costs about $2.83 to make. However, it makes six servings for just $0.47 per serving.
Zucchini Hummus has the same great taste as your favorite classic hummus recipe but without the chickpeas. This means you get to enjoy a fabulous snack with fewer calories!
Make this dip ahead of time to have it ready for after-school snacks, as a spread on sandwiches or wraps, or as an appetizer at your next dinner party.
The veggies are roasted to give you tender veggies with an oven-roasted taste.
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 it is to make this hummus!
Let’s talk about the ingredients you will need.
Ingredients You Will Need
|Zucchini||You 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.|
|Onion||I recommend using a white or yellow onion to keep the color looking as close to hummus as possible.|
|Garlic||Roasted garlic will add a deep rich umami flavor.|
|Tahini||Gives that distinct nutty hummus taste. This ingredient is essential.|
|Olive oil||Use your favorite rich-flavored olive oil. It will help to add velvetiness.|
|Lemon Juice||Add the perfect zing and freshness.|
|Other Essential Ingredients||Cumin, salt, and pepper.|
RECIPE COST: $2.83
PRICE PER SERVING: $0.47
- 2 large zucchinis – $1.30
- 1 large onion – $0.62
- 3 garlic cloves – $0.15
- 3 Tablespoons olive oil – $0.42
- 1 teaspoon tahini – $0.18
- 2 Tablespoons lemon juice – $0.14
- ½ teaspoon cumin – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
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.
SERVE: Serve at room temperature or chilled (I personally like it chilled better). You keep leave it out for about two hours before it needs to be covered and stored in the refrigerator.
STORE: Cover and store in the refrigerator for 3-4 days.
MAKE AHEAD: You can make zucchini hummus up 3-4 days ahead of time. Just cover and chill in the refrigerator.
Serve with gluten-free crackers, and again this recipe is amazing with cold crisp cucumbers, sweet bell peppers, carrots, or even radish slices.
Absolutely, I recommend it. When made ahead, the hummus will be completely chilled. Then, add the toppings and olive oil right before serving.
More Whole 30 Recipes
- Roasted Carrot Fries
- Easy Baked Chicken and Zucchini
- Coconut Cashew Butter
- Creamy Cucumber and Avocado Salad
- Instant Pot Spaghetti Squash
- Creamy Tomato and Carrot Soup
- Cilantro Lime Cashew Cream
- Baked Sweet Potatoes
- Sauteed Green Beans
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. ♡
Rich and creamy Zucchini Hummus made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved.
- 2 large zucchinis ends removed, peeled, and cut into fourths
- 1 large onion skin removed, sliced in half
- 3 cloves garlic skin left on
- 3 Tablespoons olive oil divided*
- 1 Tablespoon tahini
- 2 Tablespoons lemon juice about one lemon
- ½ teaspoon cumin
- kosher salt
- coarse black pepper
Preheat the oven to 424°F.
Add the zucchini, onion, and garlic cloves to a nonstick baking sheet. Space each vegetable flat-side down. I like to avoid foil and parchment paper so that the bottoms will get nicely charred.
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.
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 for 30 minutes 15 minutes.
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.
If you wish to serve the hummus cold, add a couple of ice cubes to the blender while processing. This will make it cooler and fluffier.
Transfer to your favorite serving bowl and enjoy right away.
This recipe makes about two cups of zucchini hummus.
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.