Once more I shall commit the sin of stretching the name of my favorite dip, traditionally made with garbanzo beans, tahini, and very few other additions.  I think zucchini is one of the most versatile veggies, and this dip proves the point.  Plus, it is delicious! I originally saw it at Angie’s blog Divalicious Recipes in the City, and tweaked her recipe ever so slightly.  Angie has a ton of creative recipes in her site, I actually linked one of her cauliflower concoctions in a recent post, and intend to make it soon. As far as this dip goes, you should definitely play with the amount of tahini, lemon juice, and feel free to even add some garbanzo beans in case you want to get one step closer to the title of the dish.   😉

(slightly adapted from Divalicious)

2 medium zucchini
1/4 cup tahini
1 tablespoon olive oil
1 clove of garlic (optional)
1/4 cup lemon juice
zest of half lemon
1/2 teaspoon salt
1/2 teaspoon ground cumin

Combine all the ingredients in a food processor and process until smooth.

Taste and adjust the seasonings. I like to sprinkle a little smoked paprika on top of the dip before serving, but that is totally optional, of course!  Ak-Mak crackers are the perfect carrier for this dip.


to print the recipe, click here

We had a pizza party the other day. My favorite type of get-together, in which I make plenty of balls of dough, and we take turns adding all sorts of toppings, some will be vegetarian-friendly, some loaded with meat, according to the mood of the moment. The house is kept cool because we grill the pizzas outside.   In this type of event, appetizers must be light, and for obvious reasons, cheese is out. Who wants to load up on cheese before facing a pizza dinner?   I prefer to serve hummus, either the traditional version or some variation, like my edamame hummus of the past.  This version with zucchini turned out super light and flavorful, a perfect option for our evening.

If you are a zucchini-lover, don’t skip this one. Winner!

ONE YEAR AGO: In My Kitchen – October 2013

TWO YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

THREE YEARS AGO: Crimson and Cream Turkey Chili

FOUR YEARS AGO: Taking a break from the nano-kitchen

FIVE YEARS AGO: Chocolate Chip Cookies





49 thoughts on “ZUCCHINI “HUMMUS”

  1. [laughing!] Now you should know by now how ‘finicky’ I am about names but you did say ‘hummus’ in inverteds!! Since I absolutely live on zucchini and have never put them and tahini together this sounds so moreish I’ll get some extra zucchini [even if slightly out of season] during my weekend shop and try! Actually I would pile this on hot grainy toast for breakfast: yum!!! Thank you for ‘Divalicious’ too: what an interesting blog – shall be reading for awhile 🙂 !


  2. Ak-mak crackers might be the best way to get this wonderful dip into your mouth but a spoon would work rather well for me.


  3. Gee, Sally. If you think making hummus with zucchini is a sin, than am I ever in a heap of trouble! 😉 Nevertheless, I agree with you that zucchini is a very versatile veggie and think this is a great substitution. Actually, I’ve yet to meet a hummus I didn’t like. I’m sure to like this one, too.


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