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Vegan Hummus Zucchini – A different version of hummus, a classic flavor we know from the Middle East. Moreover, it is a very delicious vegan dip sauce from its raw version. And Bonus: Gluten free!

Vegan Hummus Zucchini is basically the same basic idea as Baba Ganoush, the smoky Middle Eastern eggplant dip– but made with zucchini instead. Grilled or roasted, the zucchini is pureed with fresh garlic cloves, lemon juice, herbs and tahini paste. You can even substitute avocado for the sesame paste. But with just tahini paste it is already very tasty. Use it to dip soft grilled homemade pita bread, or spread it in a wrap with grilled veggies. It makes for a delicious, gluten-free, low carb, vegan spread, dip or side. Fast and simple, it can be served warm or cold.

If you are using big sized zucchini, you may not want to use the tough skin. Halve them and roast them well, then scoop out the tender flesh. With smaller sized zucchini, the skin is thin and easily blended up.

Slice and grill the zucchini, or roast in the oven. Grilling the zucchini gives the zucchini hummus an earthy smoky flavor which I especially love. However, the roast is quite light and satisfying, both are worth a try.

If grilling, give them ample grill marks and wrap up in foil after, to let  them steam and soften up a bit. Then place all the ingredients in the food processor and puree. Add fresh herbs if you like. Like adding mint and/ or flat-leaf parsley, but know that it tastes good without the herbs too. Place it into a bowl, and make a little “well” with a spoon and drizzle a little olive oil in the well. Serve with warm homemade pita bread, or with vegetables.

Sometimes I use the leftovers of this Vegan Hummus Zucchini as a salad dressing the next day. If it’s not my salad day, I boil, add some water with some red lentils and make soup from it. Think about it and find many alternatives.

Vegan Hummus Zucchini Ingredients

• 1 1/2 lbs zucchini- grilled or roasted
• 2 cloves garlic
• 1/8 cup lemon juice- plus more to taste
• 1/4 cup sesame paste ( or sub ½ an avocado)
• 1 teaspoon salt, more to taste
• 1 teaspoon cracked pepper
• 1/4 cup or more fresh herbs ( optional bu good) flat-leaf parsley, mint or both
• 1 Tabblespoon olive oil– Garnish
• For extra creaminess, add a couple of tablespoons of plant yogurt or tofu. (optional, unnecessary)

Vegan Hummus Zucchini Instructions

• Cut zucchini into 1/2 inch thick strips, brush with a little olive oil and grill on medium heat until charred and tender. Place in foil for a few minutes to let them steam and get more tender. Alternately zucchini may be roasted in the oven until tender. If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven and then scoop out the flesh, leaving the skin out, if necessary.
• Place the grilled zucchini along with the rest of the ingredients ( except the oil) in a food processor, and puree until relatively smooth. If you roasted the zucchini you could try adding a little smoked paprika to give it a little smokiness if you like. Serve it in a bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well. Serve either warm or chilled.

Vegan Hummus Zucchini Notes

• You can keep it in a closed container in the refrigerator for 3 days.
• You can use the remaining Vegan hummus zücchini as a salad dressing the next day.
• If you want to turn it into soup: Add 1 extra zucchini, 2 glasses of water, 1/2 cup red lentils. Boil well, mix in a blender, add enough salt and lemon juice to taste.