Zucchini Hummus topped with Jalapeno (bottom, left), Kalamata Olives (top, center), and Roasted Red Peppers and Calabrian chili (bottom, right)

This Zucchini Hummus is so similar to the taste and texture of traditional chickpea hummus, you will be amazed!

Firstly, this recipe is insanely easy to make. Simply put all ingredients in a food processor and your hummus is done and ready to eat in a matter of minutes! Serve with veggies, crackers or pita for a delicious appetizer or snack.

No Chickpeas

I developed this recipe while I was on an elimination diet to address health issues. On the diet, I could not eat chickpeas and I was really craving my usual mid-day snack of hummus and veggies. In this recipe, chickpeas are replaced with peeled zucchini, giving an almost identical texture to the real deal! To this day, I have continued to make Zucchini Hummus over regular hummus.

Hummus Toppings

While this hummus is delicious on its own, if you are looking for some variety I have listed some of my favorite toppings. Simply add a dollop to the center of your hummus with a drizzle of olive oil.

Olives – dice a few Kalamata Olives and add to the top of the hummus with a drizzle of olive oil.
Roasted Red Pepper – Finely diced a jarred roasted red pepper. I like to mix in a little Calabrian chili paste with the chopped up peppers to add a little spice.
Jalapeño – if you are looking for a spicy Hummus, cut a Jalapeño in half, lengthwise, deseed and drizzle with olive oil and a pinch of salt. Put under the broiler (I use my toaster oven broiler) for 10 minutes, watching carefully, until tender and slightly chard. Finely Dice.
Chili Paste – if you are wanting a very spicy hummus, add a dollop of straight Calabrian chili paste or your favorite chili paste.

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