This yummy dip has been a crowd-pleaser at many events and parties I’ve hosted. Football fans- try making it to snack on while watching the games today and/or tomorrow. Or make a batch to last the work week ahead- it holds up for about 5 days.
Because it has a zucchini base instead of a chickpea base, it is lighter and easier to digest. Unsprouted chickpeas can make us gassy and bloated since they inherently contain a mix of protein and starch. I’ve even been known to use this dip as a salad dressing, and one particular recipe comes to mind, my tabouli salad recipe, simply delicious!
32 Comments
Traceyon October 6, 2012 at 3:03 pm
Hi, is it two large zucchini?
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Kimberly Snyderon October 9, 2012 at 8:30 am
Medium ones. You can use larger ones also, but the hummus will get thinner, which would be more like a dressing (not necessarily a bad thing). x
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Nrna Girlon October 6, 2012 at 5:48 pm
We have enjoyed this recipe all summer long! I make it minus the yeast and add a little olive oiul and cumin! Great use of all those extra zucchinis! My friends just love the recipe and ask me to make it for them all time!
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Kimberly Snyderon October 9, 2012 at 8:30 am
That’s great! I love cumin too. :)
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Liz Wertzon October 6, 2012 at 6:06 pm
Hi Kim,
This recipe sounds great. I have become a big fan of hummus. Breakfast: on sprouted wheat bread (I know, not totally kosher) but with some spinach and tomato.
Because of my schedule, I normally buy a prepared version of hummus. I have bought Tahini to make my own – actually months ago. My older sister makes great hummus – light and lemony.
Where would one find ‘nutritional yeast’ for this recipe? Whole Foods?
And what is it? A live, raw culture?Thanks much,
LizReply
Kimberly Snyderon October 9, 2012 at 8:31 am
Hi Liz,
It is in the bins at health stores of sold in a container. My fav brand is Kal. It does not contribute to candida (despite the word yeast) and is a different genus and species. It is an excellent source of B vitamins and complete amino acids. I love the taste as well, and consume it regularly. xxSee AlsoCopycat Bisquick RecipeKeto Frittata Recipe with Bacon & Ricotta [Low Carb]Yotam Ottolenghi’s potato recipesAlmond Flour Banana Muffins - Simple Recipe| Bites of WellnessReply
Louiseon October 6, 2012 at 6:08 pm
Sounds yummy. I will be sure to try this recipe very soon.
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Kimberly Snyderon October 9, 2012 at 8:32 am
HI Louise, yes try it! I used to eat it so much I had to take a break. But then I restarted. :)
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Kristenon October 7, 2012 at 6:00 am
What a GREAT idea, Kim! Raw, healthy, and fantastic. Chickpeas are usually not thought of as provoking digestive issues. How important it is to get the word out on this. Will definitely try this recipe and share with m y clients.
Thanks!
xoxoReply
Kimberly Snyderon October 9, 2012 at 8:33 am
Great! Yes well notice how heavy you feel after eating cooked chickpeas. It’s okay sometimes, but I wouldn’t recommend them every day. Give it a go! xx
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Katherineon October 8, 2012 at 3:31 am
Nice post. This article is very informative. The information in this blog such a quality information. This information we need all. I like it.
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Kimberly Snyderon October 9, 2012 at 8:33 am
Thanks Katherine. Come visit again!
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Elinon October 8, 2012 at 1:36 pm
Hi Kimberly!
Must start with saying that I appreciate your blog so much, it is very helpful! Thanks and keep up your good work :) I also have a question for you – what do you think about legumes? Do you eat them yourself, and why/why not?
For my part, I live in a cold country and we’re getting closer and closer to the coldest season now and I find that my body is craving heavier food. Living on vegetables and fruits alone give me a much too light and nervous feeling inside, and I try not to eat too much nuts and seeds since they are very energy dense. Would love some advice from a pro!Reply
Kimberly Snyderon October 9, 2012 at 8:36 am
Hi Elin,
Do you live in Sweden or Finland? I ask because one of my dear friends is Swedish, and we discuss this issue a lot.
For colder weather, I recommend heated pureed veggie soups, warm quinoa and other whole grain and veggie dishes (like the Beauty Detox Solution) which are gluten-free. Always soak the grains overnight. You are right- too many nuts are clogging b/c they are so high in fat, even when they are “raw”. Low fat, easily digestible meals like germinated brown rice with steamed veggies, eaten after a raw salad, is a great choice.
I eat lentils occasionally in the winter, and soak them overnight and make my version of an Indian daal (without oil!), which I really like. xxReply
Rivkaon October 13, 2012 at 8:19 pm
How long would this last in the refrigerator?
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lorion October 17, 2012 at 5:37 pm
Great recipe! My 2 year old and my 45 year old loved it. We could not find the yeast in the grocery store – but it was still great.
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Lenaon October 27, 2012 at 5:53 pm
I made another zucchini based hummus recipe in the past and came to the conclusion that I hated zucchini hummus, but I went on and tried this recipe on a friend’s recommendation and O.M.G. this is GOOD! I’ve also recently started the morning GGS smoothies and have the book. I totally look forward to overhauling my food lifestyle.
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Jeannion November 8, 2012 at 4:28 am
This dip is really delicious, but if you don’t peel the zucchini it wil be green! If you want tan dip like in the picture so that it looks like hummus, then peel the zucchini!
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Dena Stemmeron December 23, 2012 at 3:27 pm
What is nutritional yeast.
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Nancyon January 11, 2013 at 5:50 pm
Thi sounds so good!!!I willmake it onFriday, my only day off!!
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Nancyon January 11, 2013 at 5:52 pm
Soungs so yummy…it’s a must make!!!
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Lauraon January 20, 2013 at 3:55 am
Hi Kim & all,
I’ve been following your blog and have read the book – thank you for sharing your knowledge. I’m finally eating they way I’ve always wanted to!
Could this dip be frozen? I just made the batch but I’m worried I won’t get through it all by the time it goes bad.
Thanks
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Andriaon January 28, 2013 at 3:30 pm
This was delicious! Thank you
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Natalie Almeidaon March 17, 2013 at 10:55 pm
Hello!
I would like to try this recipe! But I am following a diet where I have to count my calories every day. I would love to know how many calories there are in your version of the Zucchini Hummus?
Thank you!Reply
Monaon April 3, 2013 at 6:40 am
Natalie, I have made this and entered it into the app I use. I halved the recipe and split it into two very generous servings, using it, as Kimberly suggests, for my salad. The app calculates each serving to be 150 calories. Hope this helps you.
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Natalie Almeidaon May 4, 2013 at 1:26 am
Thank you so much, Mona!
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Tatiana Haroon May 15, 2013 at 12:25 pm
I made my first batch last night and although it’s delicious, it is a bit runny, it does not have the consistency of hummus. What setting/speed do you recommend to use on a Vitamix 5200?
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Ciaraon May 20, 2013 at 12:24 pm
I absolutely love all of Kim’s recipes but I did not like this recipe at all. It tasted too much like Tahini to me even after I added extra lemon and spices.
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Kimberlyon May 23, 2013 at 3:22 pm
This was absolutely delicious! I left the zucchini unpeeled which made it a nice green color, perfect for parties.
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Corryon August 14, 2013 at 11:57 am
Holy moly, this stuff is awesome. I like it better than the traditional hummus recipe. Even my boyfriend likes it, and he’s super picky!Reply
Melon October 29, 2014 at 7:50 pm
I love this, I make it all the time and use it as a dressing, so delicious, I only use 1/2 of tahini for those who thought it was too much tahini, I was trying to cut down on the fat content. One of my favorite things since I’ve been vegan for a little over 3 years and read your book :)
Thanks,
MelReply
Sylvie Strangeon April 16, 2015 at 7:55 am
My hummus tastes quite bitter, is that the tahini?
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