Zucchini Hummus Paleo Recipe

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Zucchini takes on hummus in this uber-scrumptious dip!

 

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Zucchini Hummus Paleo Recipe

A healthy vegetarian hummus is just the thing for a mid-afternoon snack.
Prep Time 5 minutes
Total Time 5 minutes
Yield 10 people
Serving Size 2 tablespoons
Course Condiment, Snack
Cuisine Universal

Ingredients

  • 2 zucchini medium, peeled and chopped
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 3 garlic cloves
  • 1 1/2 teaspoons cumin
  • sea salt & pepper to taste

Instructions

  • Combine all ingredients in the base of a food processor, and process until smooth. Serve with crisp raw veggies, such as carrots, celery sticks, broccoli, cherry tomatoes, or cucumber slices, for dipping.

Nutrition Information

Serving: 2tablespoons | Calories: 140kcal | Carbohydrates: 4.5g | Protein: 2.7g | Fat: 13.4g | Saturated Fat: 1.9g | Sodium: 20mg | Fiber: 1.6g | Sugar: 5g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Keto, Quick and Easy, Vegetarian

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27 Comments

    1. Jen, Usually yes. The main ingredients are typically tahini and chickpeas. However, there are many variations and this is one of them. 🙂

    1. The fat in tahini comes straight from the sesame seeds, which is a healthy fat and give hummus that hummus flavor. That said you could certainly make this as a zucchini dip without the tahini.

    1. This could be thickened by blending in some raw or toasted walnuts, no peels. They taste excellent with zucchini and are a great thickener.

    2. If you gel some chia seed in water and add it in the mix it will thicken it up plus add some extra good for you stuff from the chia.

  1. I can't wait to try this. I like hummus but my family gets tired of the same ole , same ole. I saved the sweet potato hummus recipe too.

    1. Tahini is sesame seed paste. It's a traditional ingredient found in most hummus. You can find it around other Mediterranean/ Middle Eastern spice and ingredient sections in some grocers or on amazon.

  2. Finally made this past weekend. It was SO good!! Thank you for all of the healthy recipes. I've made a few things and look forward to adding to my list! Can't help but smile when I have skeptics going back for seconds and begging for the recipe! 🙂

  3. In original chickpea hummus, the chickpeas are cooked beforehand. I'm wondering if the zucchini could be steamed first. I haven't eaten raw zucchini before.

    1. Danielle, No the zucchini does not have to be cooked first. Though you are absolutely right about the chickpeas, they must always be precooked.

    1. Erica, Yes, you can use less olive oil. You can also get water out of zucchini ahead of time by salting the zucchini slices and letting them sit for 15 minutes up to a half hour, until the water comes out of them, then remove salt with a clean towel or rinse and pat dry and then blend the zucchini into hummus.

  4. Made this today but didnt use the garlic as im lowfodmap, replaced it with a handfull of green (only) shallots, very moreish

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