Paleo Zucchini Hummus

Paleo Zucchini Hummsu

I’m almost done with my first ever Whole30 and this paleo zucchini hummus has been one of my favorite recipes so far! It makes a delicious dip for fresh veggies or an excellent addition to a Mediterranean plate with seasoned lamb patties, olives and a tomato cucumber salad.

While hummus is usually made with garbanzo beans, this recipe uses fresh peeled zucchini, but doesn’t skimp on flavor. I brought this to a barbecue and nobody even noticed the difference!

It’s also a super convenient recipe for anyone with food allergies/restrictions. It’s paleo, vegan, raw, nut-free and gluten-free. If you can’t eat sesame seeds for allergy reasons, you can swap out any other nut or seed butter for the tahini.


  • 3 medium zucchini, peeled and coarsely chopped
  • 1/2 cup lemon juice
  • 1/2 cup tahini
  • 3 cloves garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • paprika, chopped parsley and olive oil to dress


  1. Prep the zucchini and add to a blender or food processor.
  2. Add all other ingredients and blend/process on high until smooth.
  3. Pour into a bowl, cover and let chill at least 30 minutes.
  4. Drizzle with olive oil, sprinkle with paprika and fresh parsley to serve.

Yields 8-10 servings (party sized, half for smaller batch)

Because this recipe is made with fresh produce it doesn’t last quite as long as store bought hummus, use within 3-4 days.


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