Zucchini Hummus

Zucchini Hummus

26
wendyMN 0

"This is a version of hummus that I make, blending several of my favorite flavors."
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Ingredients

20 m servings 35 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.

Reviews

26
  1. 29 Ratings

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Most helpful positive review

(I used chickpeas instead of pinto beans and started with salted and roasted sunflower seeds in the food processor instead of tahini.) This hummous has an awesome taste. It was a nice compliment...

Most helpful critical review

Completely bland even after adding extra salt and tahini. I would not make this agin.

(I used chickpeas instead of pinto beans and started with salted and roasted sunflower seeds in the food processor instead of tahini.) This hummous has an awesome taste. It was a nice compliment...

I made this recipe after sampling some at a store. I have never had hummus before this. I must admit, this is fantastic!!! Even my picky toddlers loved it! I followed the recipe almost exact,...

Wonderfully tasty! I used 3 garlic cloves and 3 T. tahini, as others suggested, and drizzled in some more olive oil at the end, and also substituted chick peas for the pintos.

Too much cumin for the amount of beans and zucchini! I think that if the cumin were cut in 1/2 and added with possibly another herb, this might really be good. I had high hopes for this, and w...

This makes a really nice light fluffy hummus! Also a great way to use up left-over grilled zucchini! I used chic peas instead of pinto beans and added 5 tbsp of the chic pea liquid to make it ...

Didn't have tahini so I substituted sesame seeds, as suggested. Excellent! Definitely making again.

This is a good hummus for those 'eating for your type' I have used Black Eyed Peas also.

I love this recipe. I'll make it again and again. I used chickpeas instead of pinto beans. We have an abundance of yellow squash from the garden this year and I think I'll try it with that.

Yum - great with pinto beans also great with white beans! When I made it with pinto beans it looked more like authentic hummus... This recipe is in my hummus/bean dip rotation. We eat hummus a...