Homemade Mediterranean Meals

Zucchini Hummus Recipe

Zucchini Hummus Recipe

This zucchini hummus recipe is a great alternative to a standard hummus that is made with chickpeas. Whether you are craving something different, avoiding beans, or have a bumper crop of zucchini needing to be used up, this delicious dip recipe combines olive oil, garlic, tahini, and spices that will take 10 minutes to put together.

Zucchini A-Z

It’s the end of April, and zucchini and summer squash have just started appearing at the farmer’s market here in southern California. The term summer squash encompasses many types of squash ripening during the summer months. Zucchini (the dark green one) is one of these. Summer squash can be yellow, light green, curved or round in shape. Choose summer squash that are firm and smaller than eight inches long (if they’re a long variety), as they are younger and tend to be sweeter. The recipe below calls for leaving the zucchini unpeeled, but sometimes the skins can be bitter, so taste a small piece of skin of the zucchini before adding to the food processor, and peel the zucchini if it is too bitter. Read this post to learn more about how to store zucchini.

How to Store Zucchini

Serving Suggestions

A great way to incorporate leftovers, try making this zucchini hummus recipe from leftover grilled zucchini. It is also great as a spread on a sandwich, or serve as one of a trio of dips: muhummara (roasted red pepper and walnut dip) and roasted pistachio yellow lentil dip.

Zucchini Hummus Recipe
Prep Time
10 mins
Total Time
10 mins
 

A light and delicious alternative to chickpea based hummus.

Course: Appetizer
Cuisine: California, Mediterranean, Middle Eastern
Servings: 8
Calories: 106 kcal
Author: Aliye Aydin
Ingredients
  • 1 pound zucchini or summer squash (about 3 medium)
  • 2 cloves garlic
  • 3 Tablespoons tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper freshly ground
Instructions
  1. Taste a small piece of zucchini. If the skin is bitter, peel the zucchini. Cut zucchini into 2-inch chunks. Peel garlic cloves. 

  2. Combine zucchini, garlic, tahini, olive oil, lemon juice, salt, cumin, paprika, and black pepper in a food processor. Process into a smooth puree.

  3. Refrigerate for at least 30 minutes to allow hummus to solidify slightly. Use as a sandwich spread or dip. 



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