Recipe Details
Creamy No-Bean Green Zucchini Hummus
Creamy, flavor-packed hummus is one of the most universally beloved dips on the planet—even people who struggle to digest legumes will put all digestive worries aside (that pun was 100% intentional) and dig right in. They know exactly what discomfort might be waiting for them later, but it’s just too good to pass up, so they choose to live in the moment. This beautiful green, bean-free hummus is just as delicious as classic chickpea hummus, far easier on sensitive digestive systems, and it’s made entirely for these legume lovers.
Notes From the Chef
Before we get into the recipe, here are a few quick thoughts to keep in mind:
Starting a recipe (or cooking video) with zucchini prep is always a gamble—let’s be honest, who gets wildly excited about eating plain zucchini? But after we salt, drain, roast, and blend it with the rest of our ingredients, you’ll completely forget there’s zucchini in this dip at all. What I mean is this doesn’t taste like the bland, boring zucchini your parents forced you to finish before you could watch TV as a kid.
A quick note for the hummus purists: I know the word “hummus” literally translates to chickpea, and by traditional definition, we shouldn’t call a dip hummus unless it contains chickpeas. But we’re breaking the rules here anyway! The title clearly says “no-bean”, so I’m not trying to trick anyone. I just want people to know exactly what to expect: a light, incredibly tasty dip with that classic creamy hummus texture and vibe, just without the legumes. That’s exactly what this is, so I really hope you give it a try soon.
Enjoy!
Ingredients
2 ½ pounds zucchini
2 tablespoons kosher salt, plus extra to adjust seasoning
4 tablespoons olive oil, divided
3 cloves garlic, crushed
3 tablespoons tahini
Juice of ½ lemon, plus extra to taste if desired
6 basil leaves, sliced
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pinch cayenne pepper
Directions
Trim the ends off your zucchini, then cut each into quarters lengthwise. If your zucchini are extra large, scoop out the seedy core from the center. Chop the zucchini into 1 ½-inch chunks, then add all chunks to a large bowl. Toss thoroughly with 2 tablespoons of kosher salt, then let rest for 15 to 20 minutes, tossing once halfway through the resting time.
Transfer the salted zucchini to a strainer and rinse off all excess salt very thoroughly. Let the zucchini drain completely before moving it back to a clean bowl.
Adjust your oven rack to sit roughly 6 inches from the broiler heating element, then preheat your oven’s broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
Toss the drained zucchini with 2 tablespoons of olive oil, then spread the chunks in a single even layer on the prepared baking sheet (it’s fine if the pieces touch each other).
Broil on high until the zucchini starts to brown and develop light charring, 5 to 6 minutes. Remove the baking sheet from the oven, flip all zucchini pieces over, then return to the broiler. Cook for another 5 to 6 minutes, until the zucchini is tender but not mushy, and nicely browned on both sides.
Transfer the roasted zucchini back to a strainer and let it drain fully as it cools to room temperature, about 45 minutes.
Add the fully drained, cooled zucchini to a blender, along with the remaining 2 tablespoons of olive oil, tahini, crushed garlic, lemon juice, sliced basil, ½ teaspoon salt, cumin, black pepper, and cayenne. Blend until completely smooth, then taste and adjust seasoning (add more salt, lemon, or spices to your preference). You can also use an immersion blender to mix this dip if that’s easier.
For the richest, best-rounded flavor, cover the hummus and chill it in the fridge before serving.