READY IN 20 mins

Zucchini Hummus

Read Reviews (21)

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

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 04, 2009

(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 with warm, cilantro and lemon flavored rice. Very delicious.

—redwings19wahr

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Most Helpful Critical Review

Nov 09, 2009

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

—Reetu

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24 Ratings

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Jul 06, 2010

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, I added an extra clove of garlic and a little extra olive oil to give it a creamier texture. Also, I made sure to scrape out all of the garlic and oil out of the pan with the zucchini. Definitely try this, it is very good!

—FLWVOH

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Sep 23, 2010

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.

—sizial

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Jul 20, 2010

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 really creamy.

—prilla

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Nov 17, 2010

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 will try to adjust it to my liking. I like the idea of zucchini in a hummus mixture!

—sueb

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Jul 18, 2011

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

—baker1968

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May 11, 2010

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

—jenerationx

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Nutrition

Calories
35 kcal
2%

Carbohydrates
3.4 g
1%

Cholesterol
0 mg
0%

Fat
2 g
3%

Fiber
1.1 g
4%

Protein
1.2 g
2%

Sodium
120 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Hummus

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 35
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 120mg 5 %
Potassium 83mg 2 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 1.1g 4 %
Protein 1.2g 2 %
Sugars 0.3g
Vitamin A 1 %
Vitamin C 5 %
Calcium 2 %
Iron 5 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 3 %
Magnesium 3 %
Folate 8 %

* 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.