Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Bean-Free, Vegan (of course!)
Is it just me, or have you ever wanted a hummus not made from chickpeas? For some of us, a bean-free hummus might sound appealing, as well. I’ve seen black bean hummus, white bean hummus, and the like, but I’m craving something a bit different. Why not branch out? Enter: Zucchini!
Who knew roasted zucchini could work so splendidly in hummus? Maybe I’m late to the bean-free hummus game; however, I am all in for this Zucchini Hummus! It’s creamy, easy to make, tastes very much like traditional hummus, and might just become your new go-to dip!
- Four medium zucchinis
- Two to three cloves of garlic
- 2-2½ tsp. of lemon juice
- Two tbsp. of almond butter, tahini, or cashew butter
- ¼ of a tsp. of ground cumin
- Generous pinch of salt and pepper (to taste)
How to make:
- Preheat your oven to 450° Fahrenheit, and line a baking sheet with parchment paper.
- Chop the ends off of the zucchinis, then slice each zucchini in half lengthwise, and place each zucchini half face-side-down onto the lined baking sheet.
- Bake the zucchinis for 60 minutes, flipping half way through.
- Once the zucchinis are done baking, remove them from the oven and allow them to cool for 10-15 minutes.
- After cooling, scoop the flesh out of each zucchini skin, and place the flesh into a high-speed blender or food processor. (For a thicker consistency, see notes)
- Blend the zucchinis until smooth, then blend in the remaining ingredients.
- Serve and enjoy!
- If you prefer a thicker hummus consistency, you can place the scooped zucchini flesh in between two towels and squeeze as much moisture out of the zucchini. After squeezing, place the zucchini flesh into the blender and proceed from there.
- If your hummus is warm after blending, place it into your refrigerator to chill before enjoying.
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