Green Zucchini Hummus

Green Zucchini Hummus, a keto-friendly twist on traditional hummus that’s free from legumes. This Mediterranean-inspired recipe features charred zucchini, offering a creamy texture and a burst of freshness. Perfect for dipping with veggies or spreading on wraps, it’s a versatile addition to any meal.

With no common allergens, this hummus is easy to digest and packed with nutrients, making it an excellent choice for health-conscious eaters. Find this recipe and more in your EasyChef Pro cookbook, complete with a convenient shopping list feature to ensure the lowest cost per serving.

Get ready to elevate your snacking game with this refreshing hummus!

Recipe Collection: Appetizer

Serving Size: 16

Cooking Time: 90 minutes

Overview

This Green No-Bean Hummus is a delightful alternative to traditional hummus, made with charred zucchini for a unique flavor. It's easy to digest, keto-friendly, and perfect for those who love hummus but want to avoid legumes.

Diet Type

Keto-Friendly

Allergies

None

Cuisine

Mediterranean

Ingredients

• 2.5 Pounds (lb) zucchini, sliced
• 2 Tablespoons (tbsp) kosher salt
• 1 Pinch kosher salt, to taste
• 4 Tablespoons (tbsp) olive oil, divided
• 3 Cloves garlic, minced
• 3 Tablespoons (tbsp) tahini
• 0.5 Whole lemon, juiced
• 1 Pinch lemon juice, to taste
• 6 Leaves basil, sliced
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.25 Teaspoon (tsp) cumin
• 1 Pinch cayenne, to taste

Steps

1. Trim the ends from the zucchini and cut into quarters. Remove seeds if zucchini are large. Cut into 1.5-inch pieces and place in a bowl. Toss thoroughly with 2 tablespoons of kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
2. Transfer zucchini to a strainer and rinse off salt thoroughly. Let drain well before transferring to a bowl.
3. Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Line a baking sheet with foil.
4. Toss zucchini with 2 tablespoons of olive oil and spread out in a single layer on the prepared baking sheet, ensuring zucchini pieces touch each other.
5. Broil on high heat until zucchini start to brown and are lightly charred, about 5 to 6 minutes. Remove the pan, turn zucchini pieces over, and broil until tender but not mushy, and nicely browned, another 5 to 6 minutes.
6. Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
7. Combine drained zucchini, remaining 2 tablespoons of olive oil, tahini, garlic, lemon juice, basil, 0.5 teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth and taste for seasoning. An immersion blender can also be used.
8. For best flavor, cover and chill the hummus before serving.

Enjoy this refreshing and light hummus with your favorite chips or veggies!