Roasted Zucchini Hummus

zucchini dip with carrot sticks and crackers.

5 from 2 votes

Roasted zucchini hummus is made with roasted zucchini instead of chickpeas. This slightly sweet and smoky zucchini hummus is absolutely delicious, and a great way to use up summer zucchini.

Prep Time10

Cook Time20

chill time1

Total Time1 30

Course: Appetizers, Dips

Cuisine: American

Servings:

Calories: 187kcal

Author: Kelly Bloom

Equipment

Ingredients

3 zucchini squash small to medium size
1 small onion yellow or white
1 tablespoon olive oil
salt to taste
pepper to taste
½ cup Greek yogurt plain, unflavored
½ cup cream cheese softened
1 cup parsley chopped
½ medium lemon juiced

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
Slice zucchini and onion into ⅛" slices into a large bowl and toss with olive oil.
3 zucchini squash, 1 small onion, 1 tablespoon olive oil
Spread out on the prepared baking sheet, season with salt and pepper. Bake for 20 minutes until tender.
salt, pepper
Transfer roasted zucchini and onions to a blender or a food processor.
Add the Greek yogurt, cream cheese, parsley, and lemon juice.
½ cup Greek yogurt, ½ cup cream cheese, 1 cup parsley, ½ medium lemon
Process until smooth and creamy. Taste and adjust seasonings as needed.
For best flavor, place the zucchini hummus in the refrigerator to chill and allow the flavors to marinate for 30 to 90 minutes before serving.

Notes

For a smoother hummus, roast the zucchini for a longer period of time so the zucchini is softer and purees smoother.
If you don't have lemon juice, you can use lime juice or vinegar.
You can add other flavors to the hummus, such as cumin, paprika, or chili powder.
If you want a thicker hummus, add less yogurt.