Zucchini Hummus

Zucchini Hummus


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Small zucchinis are very moist, so if you’re using them, omit the water from the recipe until you see what the texture looks like as you process the ingredients: you want it to resemble a loose peanut butter. If you’re using large dry zucchinis, start out with 1/2 cup water, then add water toward the end of processing if you need to thin the hummus out.

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Time needed

5 min preparation

Serving Size / Yield

12 servings


  • 1 1/2 cups garbanzo beans, drained and rinsed
  • 2 C. zucchini, chopped
  • 1/2 C. sesame tahini
  • 1 C. water
  • 1/4 C. lemon juice
  • 2 tsp. garlic, chopped
  • 1/2 tsp. pepper
  • 1/2 tsp. Kosher salt

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  1. In a food processor, combine the beans, zucchini, tahini, water, and lemon juice and puree until smooth, about 1 minute.

  2. If necessary, add more water until desired consistency is reached.

  3. Add garlic, salt, and pepper and combine.

  4. For best taste, allow to rest for at least 1 hour to allow flavors to meld.

Recipe provided by Erin Dow, Expert Chef, Guiding Stars Licensing Company

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