Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeDairy FreeNut FreeEgg FreeLow CarbVegetarianVeganPaleoKeto
Easy to make zucchini hummus is a great low carb and paleo dip. Serve with low carb crackers or flatbread for a hearty snack or part of a low carb meze.
I am a big fan of hummus but since it is made with chickpeas it is not a keto option. Making a version with raw zucchini is a delicious option and is also bean free. I found this to be a deliciously creamy, garlicky and lemony dip to enjoy.
The consistency is lighter than the traditional hummus and will not give you any bloating as there are no beans in it. Much easier to digest too! I served this with a garnish of parsley and a sprinkling of paprika with a side of flaxseed crackers for dipping. I enjoyed it so much that I immediately baked another batch of flaxseed crackers. The Chief Taster ate this with justo and even ate it with my flaxseed crackers without his usual moans about the taste of flaxseed.
How to make zucchini hummus
All you need is a food processor (or blender) and the following ingredients
- Zucchini – 1 medium size
- Tahini - What is tahini? It is a paste made from sesame seeds and essential in any hummus recipe.
- Garlic - I used 3 cloves but add more if you want a stronger garlic flavour.
- Lemon Juice – You might want to tweak the quantity used on this for your own taste. I often add a bit extra to balance the taste of the tahini.
- Cumin – an essential warm spice in hummus.
- Olive oil - Use a good quality oil
Chop the zucchini, add to the food processor with the other ingredients and blitz until you have a smooth texture. Taste and season. I find that I sometimes want more of a lemon flavour so will add more lemon juice.
Tips & Suggestions
If the consistency is too runny, add another chopped zucchini.
Taste test and adjust. You might want to add more salt or a touch more cumin. Everyone has a different palate.
If you don't have a food processor you should be able to make this in a blender. Chop the zucchini up smaller.
Try a keto hummus made with lupini beans for a dish that is close to the real thing.
Recipes to serve with this
Flaxseed Crackers
Cheese Straws
Zucchini Hummus
Angela Coleby
A low carb dip made with zucchini & tahini
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Servings 4 servings
Calories 228 kcal
Ingredients
- 1 zucchini large
- ½ cup tahini
- 3 cloves garlic peeled & chopped
- 1 tablespoon olive oil
- ½ cup lemon juice
- 1 teaspoon salt
- 1 ½ teaspoon cumin
Instructions
Combine all the ingredients in a food processor and process until smooth.
Taste and adjust the seasonings to taste.
Eat and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 228kcalCarbohydrates: 10gProtein: 7gFat: 19gFiber: 4g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This recipe was originally published in 2014. I've updated the photos and the content but the recipe remains the same.
More Dips & Sauces
- Cottage Cheese Ranch Dip
- Keto Blueberry Sauce
- Fried Pickle Dip
- Cottage Cheese Buffalo Chicken Dip
Reader Interactions
Comments
Hope
This is delicious!!! Is there a way to make it a little thicker without adding extra carbs?
Reply
Angela Coleby
I'd normally say add another zucchini. Perhaps add less lemon juice?
Reply
sallybr
Finally made it on Friday, it was delicious! Should blog about it later this week, with a link to your site, of course! 😉
Reply
Divalicious
Glad you enjoyed it and look forward to your post!
Reply
foodradical
I am so excited to make this hummus! It looks fantastic! I have been seeking out dip ideas that do not include beans as to avoid IBS issues, bloating being one of them. I love to dip and I love zucchini!! Thanks for this great idea!
Reply
jamiemid
Brilliant idea Diva! We all have too much zucchini this time of year, and this will be a delicious and painless way to get through that small pile on the counter. I hate the bloat and gas from beans so I haven't eaten much hummus lately, unless it's the no bean variety. This looks delightful.
Reply
Divalicious
Glad you like the recipe. Hope you find it as tasty as I do. Thanks for popping by!
Reply
Aimee
Approximately how many cups was your zucchini?
Reply
Divalicious
It was probably about 1 cup. I used a medium zucchini.
Reply
Christine Mann
LOL 😀 Ok, I just about laughed out loud at the thought that 1 cup is a medium or large zucchini!! my large zucchini are the size of a large pumpkin! haha! 😀
Is this uncooked zucchini? thanks! Can't wait to try this recipe! 🙂
Reply
Divalicious
Hee hee! Am jealous about having large zucchini from a garden! It's uncooked zucchini. Hope you enjoy it and thanks for popping by!
Reply
sallybr
Super creative, I love hummus, but it's true that versions with garbanzo beans are tough to digest. I once made a version with edamame, and loved it, but I suspect the zucchini will be the real winner
pinning..... pinning... pinning 😉
Reply
Divalicious
OOh! Love the idea of using edamame...beautifully bright in colour. Now wondering if peas could get the same result....!Thanks for popping by!
Reply
sallybr
I think peas could be great! imagine the green..... 😉
Reply
Divalicious
Yummy! Just love colourful food!
Reply
itzasista
This looks amazing! Can't wait to try
Reply
