Bean-Free Zucchini Hummus
Years ago, I posted a Sweet Potato Dip and called it Sweet Potato Hummus. I quickly received some feedback letting me know that hummus is, in fact, a garbanzo bean dip. So, I changed the name to simply “dip.”
Now, I’m posting a zucchini dip, but this time I’m keeping the word hummus in the title—because it’s bean-free (perfect for those of us who have trouble digesting beans) yet still contains all the classic hummus ingredients. Honestly, it’s the closest thing I’ve ever tasted to the real deal. I truly don’t mean to offend anyone with the name, and I hope I don’t!
Zucchini are still in full swing here in Southern California and are plentiful at our farmers’ markets. I’ve always loved classic hummus, but because of my bean intolerance, I end up bloated every time I eat it.
This bean-free version really hits the spot. Even my kids, who adore traditional hummus, love it—and when I recently made it for a group of girlfriends, the response was overwhelmingly positive. I first learned a version of this recipe years ago in a catering kitchen (though I can’t quite remember if it was Akasha or Darra who first taught me that zucchini could stand in for garbanzo beans!). Zucchini are high in dietary fiber, vitamins and minerals. I think this dip is a healthy snack served with crunchy fresh veggies, chips or crackers. A great way to get veggies into kiddos.
This dip pairs perfectly with sliced veggies and your favorite crackers.
Makes about 6 cups / Total Preparation Time: 20 minutes / Chilling Time: 2–3 hours in the fridge
Gather
5 medium summer zucchini, peeled and cubed
2 garlic cloves, minced
1/3 cup (85 grams) + 4 tablespoons tahini
1/2 lemon, juiced
Zest of 1 lemon
2 tablespoons olive oil
1 1/2 teaspoon ground cumin
1 teaspoon paprika powder
A dash of nutmeg, to taste
Salt and pepper, to taste
Make
Place all ingredients into the bowl of a food processor. Blend for 3–5 minutes, stopping to scrape down the sides as needed.
Transfer to a bowl and refrigerate for 2–3 hours to allow flavors to develop.
When ready to serve, garnish with a drizzle of olive oil, chopped parsley, freshly cracked pepper, and, if desired, edible flowers or sprouts.
