Lemon Garlic Zucchini Dip

Name: Lemon Garlic Zucchini Dip (Zucchini Hummus)
Prep time: 5 min
Total time: 5 min
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))

By Deryn Macey

5 from 1 vote

on Jul 05, 2013, Updated Feb 21, 2025

Jump to Recipe Rate

This post may contain affiliate links.

This lemon garlic zucchini dip is easy to make in 5 minutes with just 5 ingredients!

A bowl of green hummus with some chopped cucumber and pita chips.

Recipe Features
Ingredients
Step-by-Step Photos
Recipe Tips
Lemon Garlic Zucchini Dip (Zucchini Hummus) Recipe

This dip is similar to hummus and made with tahini but no chickpeas. For chickpea hummus, you can try this Roasted Garlic Hummus, Roasted Red Pepper Hummus or Roasted Carrot Hummus.

Recipe Features

Here’s what to love about this recipe:

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

Here’s all the ingredients you’ll need to make this recipe.

Zucchini, tahini, lemon and garlic on a marble surface.

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.

Step-by-Step Photos

This recipe is super easy to make! Just peel the zucchini and blend it all up until creamy.

Peeled and chopped zucchini on a marble cutting board.

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.

Chopped zucchini, garlic and tahini in a food processor.

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!

Bowl of green hummus with a spoon and pita chip in it.

Recipe 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 Recipes to Try!

Basics

Slow Cooker Apple Butter

Dips

Edamame Hummus

Sauces and Dressings

Vegan Spicy Mayo

Appetizers

Vegan Spinach Artichoke Dip

5 from 1 vote

Lemon Garlic Zucchini Dip (Zucchini Hummus)

By: Deryn Macey

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!

Prep: 5

Total: 5

Servings: cups

Save Recipe Pin Recipe Rate Recipe Print Recipe

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.

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.

Store in a sealed container in the fridge for up to 5 days.