This “hummus” is so creamy and super flavorful! It doesn’t contain any legumes but only vegetables so it’s perfect for a healthy delicious Whole30 dip or snack!
Let me tell you, I have basically been addicted to this “hummus” for the past year or so. I make it ALL the time, sometimes as a dip, sometimes even as a dressing because I absolutely love it! I mean, what’s not to love? Look at the color of it!
It’s technically not a hummus but a dip since it doesn’t contain chickpeas or any other legumes. That makes it perfect for the ones among you who can’t do legumes well like my husband. Or when you’re eating according to the Whole30 plan where legumes are a no. I always used to miss creamy dips that are not mayonnaise based when eating like that. But no longer! This “hummus” (yes, I will still call it that!) is the perfect substitute!
Other than not containing legumes, it has very similar ingredients to a regular hummus. Tahini, garlic, olive oil, lemon juice… and I also added some cilantro because I adore cilantro. Are you team cilantro yes or no? I heard somewhere that to some people it tastes like soap and that has to do with your genes? Super fascinating!
For me, the most important thing about a dip is that it’s super creamy and full of flavor. I prefer for it not to contain cheese or cream cheese to be honest since that often makes it very rich. I’d rather eat lots of dip that’s healthier. What do you love to dip into your hummus? I’m definitely team vegetables! In particular cut up bell pepper, fennel and carrots.
This zucchini hummus comes together pretty fast. Obviously it won’t be as fast as blending a can of chickpeas with spices and such but after you’ve roasted the chopped zucchini, it will be equally fast. Put everything in a blender and blend until smooth! I’ve been known to eat it when it’s still warm just because it smells so ultra delicious. But of course you can also enjoy it cold!
Will you make this as a snack or dip soon? Or how about my Vegan Chestnut Hummus?
Whole30 Zucchini “Hummus”
This "hummus" is so creamy and super flavorful! It doesn't contain any legumes but only vegetables so it's perfect for a healthy delicious Whole30 dip or snack!
Pre-heat oven to 180°C (356°F). Cover baking tray with parchment paper.
Cut the ends of the zucchini and cut the rest into cubes. Mix with olive oil and salt and place on the baking tray together with the unpeeled garlic cloves.
Roast at 180°C (356°F) for 40 minutes. Let stand for 10 minutes.
Peel the garlic cloves and transfer to a blender together with the zucchini, 1/4 tsp salt, tahini, lemon juice, coriander leaves and 1/2 tsp olive oil. Blend until smooth.
Transfer to a bowl and drizzle with a little bit of olive oil. Sprinkle with sesame seeds. Serve with cut-up vegetables. Enjoy!I like eating this dip lukewarm but if you prefer it cold, let it cool off a bit longer.
Serving size: this makes one bowl of "hummus" which I often eat by myself for lunch. If you wanna share and have something more filling than vegetables to dip in, it would serve two.
Cilantro (coriander): I like using the leaves and stems because the stems hold a lot of flavor.