Easy Lemon Garlic Zucchini Dip
This easy lemon garlic zucchini dip is made without chickpeas and is easy to make in 5 minutes with just 5 healthy ingredients!
Recipe Features
- Vegan and gluten-free.
- Oil-free, low in fat and low-carb.
- Made without beans.
- Takes 5 minutes to make.
- Just 5 ingredients.
- Good use for extra zucchini.
Ingredients
- Zucchini: This recipe is for fresh zucchini.
- Tahini: Any kind works just make sure the only ingredient is sesame seeds.
- Lemon: I used fresh lemon juice. You could also add some zest for a bit of extra flavour.
- Garlic: I used 4 cloves of garlic which is quite a bit so feel free to adjust to your preference.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Photos
Step 1. Peel and roughly chop the zucchini. You’ll need 4 cups of zucchini chunks which should be 3 small or 2 medium-sized zucchini.
Step 2. Add everything to a food processor or high-speed blender and mix on low until smooth and creamy. Adjust the seasoning if needed and enjoy!
Notes and Tips
- Don’t over blend or the hummus will get watered down. Once everything is broken down and the mixture is smooth, stop blending.
- Try adding 1/2 cup fresh herbs to switch up the flavour, basil, cilantro and parsley are all lovely!
- Use as a dip for raw veggies, fresh pita, pita or tortilla chips, a spread for sandwiches and wraps or on salads and bowls
- Store the hummus in a sealed container in the fridge for up to 5 days
More Dip Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Lemon Garlic Zucchini Dip (Zucchini Hummus)
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3 cups
- Category: Dip
- Cuisine: American
- Diet: Vegan
Description
This delicious zucchini dip is made without chickpeas and oil for a light and healthy twist on traditional hummus. Enjoy with veggies, pita, salads, bowls and more!
Ingredients
- 4 cups peeled and roughly chopped fresh zucchini (500 g)
- 1/3 cup cup tahini (80 g)
- 3 tbsp fresh lemon juice
- 4 medium-size garlic cloves (about 15 g)
- 1/2 tsp sea salt, or more to taste
- handful of fresh herbs, optional (choose dill, parsley, basil, mint or a combo)
Instructions
- Roughly peel the zucchini and chop into large chunks.
- Add everything to a food processor or high-speed blender.
- Start blending on slow until it gets going then give it a quick blast on medium to high to smooth it out. Don’t over blend or it will start to get watered down.
- Adjust the seasoning if needed. Add more salt or lemon, or a pinch of pepper and/or cumin for additional seasoning.
- Scoop the hummus into a bowl and serve right away or store in a sealed container in the fridge for up to 5 days.
Notes
Serve as a dip for raw veggies, fresh pita, pita or tortilla chips, as a spread for sandwiches and wraps, with roasted veggies or any other use you can think of.
4 cups roughly chopped zucchini is approximately 3 small or 2 medium-sized zucchini.
Nutrition
- Serving Size: 2 tbsp
- Calories: 86
- Sugar: 0.4 g
- Sodium: 99.3 mg
- Fat: 2.8 g
- Carbohydrates: 13.4
- Fiber: 0.8 g
- Protein: 3.8 g
This recipe was originally published July 5, 2013. It was updated with new photos and text July 20, 2020.
Just made this and it turned out super good! I didn’t peel the zucchini and used only one big clove of garlic.