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

Lemon Garlic Zucchini Dip (Zucchini Hummus)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 3 cups
  • Category: Dip
  • Cuisine: American
  • Diet: Vegan


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!


  • 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)


  1. Roughly peel the zucchini and chop into large chunks.
  2. Add everything to a food processor or high-speed blender.
  3. 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.
  4. Adjust the seasoning if needed. Add more salt or lemon, or a pinch of pepper and/or cumin for additional seasoning.
  5. Scoop the hummus into a bowl and serve right away or store in a sealed container in the fridge for up to 5 days.


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.


  • 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