In The Kitchen: Zucchini Hummus

Aug 27th

One of my absolute favorite snacks to nosh on is hummus, whether with chips, carrots, pita or bell peppers. It’s a healthy snack that is usually pretty low in calories for the amount you can have. My best friend came over for dinner one night recently and brought hummus as the appetizer. Naturally, I helped the group scarf it down. About halfway she told us it was made with zucchini. WHAT!?!? Of course I had to eat half the bowl more in order to figure out if this was really the case. Had she not told me I would have never know. So naturally, this is now a recipe I make frequently. I like to have a big tub in the fridge to fill my random hummus cravings at anytime.

The recipe is from my friend (I think she found somewhere online), but we made a couple changes after we’ve made it a couple times. Simply add all the ingredients to a food processor or blender. Garnish with a little parsley, paprika and olive oil if you’d like. Don’t worry if it’s a little “runnier” than other types of hummus you have had. Simply add a little more zucchini or tahini. (Say that 10 times fast!)


5 cups peeled and chopped raw zucchini

1 cup tahini (sesame paste)

1/2 can garbonzo beans

1/2 cup fresh lemon juice

1/4 cup olive oil

4 cloves of garlic, peeled

2 teaspoons kosher salt

1 teaspoon red pepper flakes

1 tablespoon ground cumin