Recipe: Roasted zucchini hummus

Roasted zucchini hummus is another alternative recipe for those looking for a lower carb version than the traditional one made with chickpeas. It’s a great way to use up surplus zucchini.

Similar to the cauliflower hummus I posted a while ago, this recipe is gluten-free, vegan, keto and low-carb. As a bonus, this roasted zucchini hummus is also low in FODMAPs.

You can eat enjoy roasted zucchini hummus as a dip or as a proper meal with optional toppings (there’s a list of suggestions below). This recipe is lower in protein than the traditional chickpea-based version, so make sure you are eating some protein with it.

Roasted zucchini hummus

  • Servings: 3
  • Difficulty: easy
  • Print


  • 1 large zucchini (a.k.a. squash)
  • 2 garlic cloves
  • 3 tbsp tahini
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/4 tsp ground cumin

Optional toppings

  • extra virgin olive oil
  • ground paprika
  • chopped parsley
  • spiced lamb
  • pine nuts
  • cooked chickpeas
  • cooked lentils
  • boiled eggs

Optional sides

  • vegetable sticks
  • salad
  • pickles
  • pita bread
  • crackers


  1. Preheat oven to 200°C (180°C fan-forced).
  2. Peel and cube zucchini, place on a baking tray lined with baking paper.
  3. Wrap unpeeled garlic cloves in foil and place on tray next to zucchini.
  4. Roast zucchini and garlic for about 20 minutes, until both are soft.
  5. Drain zucchini and place it in your food processor. Add roasted garlic by squeezing it from the skin. Add tahini, lemon juice, salt and cumin and process until well mixed.
  6. Serve with your choice of toppings and sides.

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