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.
Why You Will 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.
- Delicious. The roasted zucchini gives this a unique flavor that's absolutely delicious.
- Healthy. Zucchini hummus is a great source of protein and fiber.
- Easy to make. This recipe only requires a few simple ingredients and is easy to whip up.
- Versatile. You can serve roasted zucchini hummus with pita bread, vegetables, or crackers. It's also a great dip for chips or crudités.
Jump to:
- Why You Will Love This Recipe
- Roasted Zucchini Hummus Ingredients
- How to Make Zucchini Hummus
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Roasted Zucchini Hummus Ingredients
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 & Onions
- Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Slice zucchini and onion into â…›" 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.
Here are some additional, delicious party appetizers:
- Bonchon Soy Garlic Chicken Wings
- Chicken Lollipop Drumsticks
- Teriyaki Chicken Skewers
- Mexican White Sauce
- 19 Peachy Keen Peach Recipes
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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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.
- Cuisinart Food Processor
- Hamilton Beach Blender
- Zyliss Food Chopper
Storage and Reheating
- 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.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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Connect with Smells Like Delish!
📖 Recipe
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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