Zucchini Hummus
Prep time
Total time
Serves: 1 medium container
  • 2 small zucchini / courgettes (about 200 g)
  • 2 tablespoons of tahini, I prefer the peeled one in this case
  • 1 clove of garlic, roasted in the oven at 200 °C for 10 minutes
  • 1 teaspoon of cumin
  • ½ teaspoon of paprika powder
  • 2 tablespoons of of fresh lemon juice
  • ½ teaspoon of salt
  • 2 tablespoons of extra-virgin olive oil
  • 2 - 3 tablespoons of water
  • 1 glas / tin of chickpeas
  1. Peel the zucchini, so you only have the beige inner part to work with. Do not through the peel away, use it in a stir-fry or as zucchini noodles.
  2. Place all ingredients into a food processor except for the water and start blending. Add water until you reach the desired, creamy texture, one tablespoon of water at a time, so it won't become too runny.
  3. Enjoy with vegetable sticks, tortilla chips or whatever else you like to dip.
Zucchini hummus can be a bit bitter because of the tahini. However, tahini is needed for the "hummus-like" taste. Use hulled tahini for best results.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/zucchini-hummus-finger-foods/