Zucchini Hummus

Sometimes you make something you hate and everyone else likes. Sometimes it’s because you’ve tasted it so often during the process that you’ve started to hate it. Sometimes it’s because you’re overly critical of your own food. Sometimes it’s because you have your own little sensitivities and food quirks. I, for one, can’t stomach eggplant without bread sopping it up because the texture makes me nauseous. Rhyme or reason? Nope.


This is one of those recipes. While my husband LOVED this zucchini-based “hummus” (zummus? humcchini?), I thought it was a little weird. It tastes very close to hummus due to the tahini, garlic and lemon juice, but with a faint aftertaste of raw zucchini. This may be cut down if you peel your zucchinis, which I didn’t because I wanted the added nutrition (lazy).

However, when paired with vegetables and as a side to my sticky dukkah chicken thighs, it had its own little zucchini charm. The texture is there, the taste is there, and if you don’t mind a little raw zucchini bite, you’ll like it. At least I hope you do.


Zucchini Hummus

Serves 6-8

2 1/2 cups zucchini, peeled and chopped
1/2 cup tahini paste
The juice of one good-sized lemon
1 tsp cumin
2 cloves garlic
Salt to taste

1. Give it all a whirl in the food processor until creamy and salt it to your taste.
2. Drizzle with a little olive oil and paprika and serve with fresh veggies for an appetizer or as a dip for spicy chicken wings or anything you please.


  1. What if you cooked the zucchini a bit first? Would it be more like baba ganoush, do you think? Hmmmmm…..we really miss hummus.

    • It may work but I imagine it will get a bit watery as cooked zucchini isn’t sturdy. You know what you could try instead? Cooked cauliflower or cooked carrots!


  1. […] both of us made a zucchini tahini dip, which I blogged about on MidEats and Rehaam separately on Steak and Sass. What can I say, great minds think […]

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