Creamy Zucchini Hummus

  • prep time15 min
  • total time 15 min
  • serves 1 1/2

Every plantiful eater loves a great hummus. Unlike traditional hummus, though, this tangy, creamy option skips the heaviness of beans—that means it’s light on the lips and invites you to do back flips.

90 Ratings
Directions for: Creamy Zucchini Hummus


1 zucchini, peeled and chopped (about 2 cups)

½ avocado

¼ cup tahini

¼ cup fresh lemon juice

2 Tbsp olive oil

½ inch fresh ginger

½ clove garlic (or a full one, if your friends can handle it)

½ tsp salt

Pinch of cayenne (optional)


1. Place all the ingredients in a food processor and process until smooth.

2. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

3. Store in the fridge in an airtight container for up to 4 days.

Source and Credits

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Food Photography Copyright © 2015 Maya Visnyei Photography. Lifestyle Photography Copyright © 2015 Catherine Farguharson. Excerpted by permission of Appetite by Random House, a Penguin Random House company. All rights reserved.

See more: Diet, GCC Spring, Side, Snack, Spring, Vegan, Vegetables, Vegetarian, Great Canadian Cookbook

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