Roasted Zucchini Hummus is made with fresh zucchini and Greek yogurt instead of tahini and chick peas, for a low carb, low fat version that's light, savory, and easy to make! Its creamy texture, roasted sweetness, and fresh herbiness will have everyone reaching for seconds (and thirds!).
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Why You'll Love This Recipe
If you're looking for a healthier version of hummus, you'll love this roasted zucchini hummus recipe. This recipe uses roasted zucchini instead of chickpeas and tahini, which gives it a creamy, nutty flavor without all the added fat.
Ingredients You'll Need
If your garden is producing enough zucchini that your neighbors are hiding from you, than this is the perfect recipe to use some up!
Regular hummus traditionally uses tahini, which is a high-fat ingredient, so if you are looking for a healthier option, roasted zucchini hummus is a great choice.
- Zucchini squash - Washed and trimmed.
- Yellow onion - Diced small.
- Olive oil
- Sea Salt
- Greek yogurt - Plain.
- Cream cheese - Softened.
- Parsley - Fresh, minced.
- Lemon - Fresh squeezed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Zucchini Hummus
If you're looking for a low-fat version of hummus, this zucchini hummus is the perfect solution. It's economical, healthy, and is really easy to make.
Use fresh zucchini, grey squash, courgette, or Cocozelle for this delicious, zucchini dip. You could even use the small green patty pan summer squashes if you're growing them.
Prepare Zucchini and Onions
- 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.
- Spread out on the prepared baking sheet, season with salt and pepper. Bake for 20 minutes until tender.
Place Roasted Vegetables In Food Processor
- Transfer roasted zucchini and onions to a blender or a food processor.
Blend Ingredients Together
- Add the Greek yogurt, cream cheese, parsley, and lemon juice.
- Process until smooth and creamy. Taste and adjust seasonings as needed.
Chill and Serve
- 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.
Serving Suggestions
Serve this Roasted Zucchini Hummus with a variety of foods, including pita bread, vegetables, crackers, and even chips. This roasted zucchini dip is also great for sandwiches and wraps, or to top off a salad.
Related Recipes
- Italian Charcuterie Board
- Oven Roasted Garlic
- Little Smokies Corn Dogs
- Halloween Meat and Cheese Platter
- Marinated Feta
Substitutions and Variations
Here are a few substitutions and variations when making this roasted zucchini hummus recipe:
- You can substitute other vegetables for the zucchini, such as carrots, sweet potatoes, or beets.
- You can add other flavors to the hummus, such as roasted red peppers, sun-dried tomatoes, or feta cheese.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making zucchini humus recipe.
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- Cuisinart Food Processor
- Hamilton Beach Blender
- Zyliss Food Chopper
Storage Options
- This roasted zucchini dip (hummus) can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- To reheat, thaw the hummus overnight in the refrigerator and then stir until smooth.
Tips for Success
- 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.
Frequently Asked Questions
Yes, you can make this recipe without a food processor. Simply mash the roasted zucchini, and ingredients together in. A Zyliss manual chopper works well also.
Hummus can be stored in the refrigerator for up to a week. It can also be frozen for up to 3 months.
If you use too much yogurt, your hummus may be too runny. To thicken it up, you can add a little more cream cheese or roasted zucchini.
Yes, you can use other vegetables instead of zucchini in this recipe. Some good options include carrots, sweet potatoes, or beets.
More Delish Ideas
Roasted Zucchini Hummus
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
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.
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