Creamy raw zucchini hummus made bean free that tastes like the real deal! It’s takes just minutes in the blender, and it’s amazing as a dip, in wraps, and sandwiches.
I originally made this recipe for my toddler daughter who has been a bit picky about vegetables recently. I’ve been thinking of different ways to sneak veggies in her lately, and found that she LOVES hummus from a local Mediterranean spot we frequently order from. I decided to remake it at home without beans, but with zucchini and avocado instead. It’s been such a hit not only with her, but for me and my husband as well!
Watch a Short Video of This Raw Zucchini Hummus Recipe
Avocado Zucchini Hummus
My favorite part about this paleo zucchini hummus is that it’s packed with veggies but it doesn’t taste like it at all – like my cauliflower hummus with roasted garlic. The avocado makes it super creamy, and the zucchini makes it lower carb than the traditional hummus. Plus, this recipe is raw, which means all the fresh ingredients just get blended together so it’s ready in just 5 minutes. SO delicious with crackers or veggies like carrots and cucumbers!
- zucchini: I don’t peel the zucchini, but you can if you want.
- tahini: If you are doing the Whole30, or following the paleo diet, make sure to use tahini that just one ingredient: sesame seeds. I like this brand or your can easily make your own at home!
- lemon juice
- sea salt
- ground cumin
Step-by-Step Instructions: How to Make Zucchini Hummus
- Rinse and chop the zucchini.
- Add zucchini and the rest of the ingredients in a blender or food processor, and blend until smooth and creamy.
- Serve this raw zucchini dip chilled with veggies and crackers, or slathered on pita or bread. If you want, garnish with olive oil, paprika, chopped parsley, and/or sesame seeds, before serving.
Frequently Asked Questions About Raw Zucchini Hummus
With more vegetables than a regular hummus, this Whole30 and raw vegan hummus is packed with more nutrients, fiber, healthy fats, and also lower in carbs. Some people have a hard time digesting grains, and if that’s you, this is definitely a healthy option.
Both traditional hummus and this bean free hummus is perfectly safe for babies 6+ months, as long as they don’t have allergies! This is one of my toddler’s favorite things to eat.
Yes, you can definitely freeze this raw zucchini hummus recipe! I recommend transferring it to an airtight freezer-friendly container, then freeze for up to 3 months.
Stored in an airtight container in the fridge, this creamy zucchini hummus will last up to 5 days
Want more dip recipes? Here are some of my favorites:
- Roasted Cauliflower Hummus with Roasted Garlic (Paleo, Whole30, Keto, Vegan)
- Caramelized Onion and Bacon Dip
- Paleo Pumpkin Hummus (Whole30, Vegan, Keto)
- Paleo Crab Dip (Whole30, Keto)
- The Best Homemade Guacamole (Paleo, Whole30, Keto, Vegan, AIP Option)
Raw Zucchini Hummus with Avocado – Bean Free (Whole30, Vegan)
- 1 zucchini
- 1 avocado ripe
- 1/3 cup tahini
- 1/4 cup lemon juice
- 3 garlic cloves
- 1/2 tsp sea salt or more to taste
- 2 tsp ground cumin
- OPTIONAL: olive oil, paprika, chopped parsley, and/or sesame seeds for garnish
- Rinse the zucchini and chop into smaller pieces. You don't have to peel it.
- Add the zucchini in the blender with the rest of the ingredients, then blend until smooth. Taste and add more salt, if needed.
- Serve chilled. OPTIONAL: Top with extra virgin olive oil, paprika, chopped parsley, and/or sesame seeds, for garnish.
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