There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great.
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- 3 medium-large zucchini - halved lengthwise
- 2 teaspoons olive oil, plus more for drizzling the zucchini
- sea salt
- freshly ground black pepper
- ¼ cup tahini
- zest and juice from 1 large lemon
- 3 cloves garlic - roughly chopped
- a few large handfuls fresh herbs (dill, parsley, basil, etc.)
- Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes.
- In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying.
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Melanie says
So happy to see this recipe! I’m legume intolerant and love hummus so much that I simply can’t wait to try it!
Anya says
Perfect! Hope you enjoy :)
sophie says
Thanks Anya, i tried the recipe this weekend; such a pleasure to enjoy zucchini a different way! i’ll sure keep it among my favourite ;-)
Anya says
So happy you loved it!
Sandy says
OMG thank you! I have so many zucchini in the garden and don’t know what to do with them anymore :)
Sandy says
This will last how long in the refrigerator?
Anya says
Hi Sandy,
Should be up to 5 days.