I originally shared this recipe 10 years ago and I briefly followed the raw diet. I didn’t eat beans at the time (because I had to cook it), but I was craving the taste of hummus.
Whenever I do this, I’m still amazed at how delicious it is!
Now, I know this recipe might make some people angry because of hummus Literally Convert to chickpeas. I’ve published a classic hummus recipe, so I’m using the word “hummum” loosely for this bean-free dip so you’ll understand the flavor you’re expecting.
In this case, zucchini is an excellent alternative to beans with minimal impact on their flavor. And no cooking is required!
Keto Hummus Ingredients
Similar to traditional hummus, it uses tahini, garlic, lemon juice, cumin and salt. Zucchini replaces chickpeas, and you can add any topping you like, such as drizzle or sprinkle with chili powder.
Tahini Note
Although tahini is just sesame seeds, its brand may vary greatly. This is one of the important reasons why choosing what you like. My favorite is Artisana’s Raw Tahini because it’s very thick and has a neutral flavor. It’s perfect for making zucchini hummus! If you prefer the runny, nut texture from SOOM or other brands, that will work too.
How to make hummus without chickpeas
Step 1:
Prepare zucchini by removing the peel. I usually double the vegetarian peeler on it to remove as much green skin as possible. This is optional, but helps eliminate the “zucchini hummus” look.
Cut the zucchini into 1/2-inch pieces for easier mixing.
Step 2:
Add 1 cup zucchini to the mini food processor, along with tahini, lemon juice, cumin, garlic and salt. I recommend adding garlic to it, when adding garlic to it, so that the flavor is distributed very well.
Secure the lid and handle until the hummus reaches the consistency you need. Taste the dip and make the necessary adjustments. For example, you might want to add more lemon juice to give it a stronger flavor.
Step 3:
Offer this low-carb hummus now and garnish with fresh parsley if needed. It pairs with any freshly sliced vegetables you like!
Storage Tips
Zucchini hummus can be stored in an airtight container in the refrigerator for up to 5 days. The garlic flavor may become more noticeable over time, so I recommend using only one clove of garlic in this recipe.
And, over time, hummus may start to separate. Stir again and then serve again!
Provide advice
If you use this zucchini hummus as a keto dip, you may not want to eat it with pita bread or cookies. But it goes well with any sliced veggies you like.
Cucumber slices, celery sticks, pepper or cauliflower florets are the ideal scoopers for this dip!
- 1 cup Dice zucchini peeled
- ⅓ cup Tahini
- 2 To 3 Spoon of fresh lemon juice
- 1 Garlic cloves chopped
- ½ teaspoon sea salt Or taste it
- 1 teaspoon Ground cumin
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Mix zucchini, tahini, 2 tablespoons of lemon juice, garlic, salt and cumin in a mini food processor. Secure the lid and handle until smooth.
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Taste hummus and make adjustments. You may need to add more lemon juice to give it a strong flavor, or more cumin. (The scent of garlic becomes more noticeable when storing it in the refrigerator, so I don’t recommend adding more.)
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Serve immediately with sliced vegetables or store them in an airtight container in the refrigerator for up to 5 days.
Tahini Note: I tested this recipe with Artisana Raw Tahini, which is thicker than other brands. (And very similar to my homemade tahini.) If you use another brand, the taste and texture may change, so make sure to taste the tahini and make sure to like the flavor before using it.
Update Note: The recipe was originally released in 2011 and updated in 2025 with a small amount of tweaks. (The only change is to cut the cumin in half – double it if you want!)
Calories: 65KCAL | carbohydrate: 3g | protein: 2g | Fatty: 5g | sodium: 151mg | Potassium: 103mg | Vitamin A: 45IU | Vitamin C: 6.2mg | calcium: twenty onemg | iron: 0.8mg
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If you try this Keto Hummus recipe, Please comment and star rating below Let me know you like it.
