Best 3 Zucchini Hummus Recipes

ZUCCHINI HUMMUS

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens.
• Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.

CREAMY ZUCCHINI HUMMUS

Steps:

• Blend zucchini, lemon juice, tahini, garlic, and salt in a blender until creamy. Stream olive oil into the hummus while blending until completely incorporated. Continue blending until smooth, 1 to 2 minutes. Transfer to a serving bowl; sprinkle cumin and paprika over the hummus.

GRILLED ZUCCHINI HUMMUS

Steps:

• Heat a grill to high. Use an oil-soaked paper towel held with tongs to lightly oil the grill grates.
• Trim the ends from the zucchini, then slice it in half lengthwise.
• If the seeds are large and watery, use a melon baller or small spoon to scrape out and discard most of the seeds from the center of each half.
• It's not critical to get them all. If the inside of the zucchini appears firm and the seeds small, you don't need to scrape them out.
• Place the zucchini on the grill, cut side up, then reduce heat to low.
• Cook for 10 minutes, or until just lightly browned and starting to get tender.
• Set aside to cool.
• When the zucchini has cooled enough to handle, place it in a food processor.
• Add the roasted tahini, garlic, lemon juice, cumin, smoked paprika and salt. Process for 1 minute, or until very smooth.
• The hummus can be served immediately, or chilled to serve later. Bring to room temperature before serving though.
• Note: this hummus will thicken slightly as it chills.