This smooth and creamy Grilled Zucchini Hummus is a delicately flavoured, easy to prepare dip. A classic hummus recipe is made even more delicious with the addition of the slightly charred, smokey zucchini.
Why we love this recipe:
We are huge dip fans – they’re an easy to prepare delicious snack, and also great for entertaining!
A classic Hummus recipe is a must for your repertoire, but there are also some other delicious variations that you can make!
My Grilled Zucchini Hummus is a great way to get some extra vegetables into your diet.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Chickpeas – I use canned chickpeas for this recipe. Be sure to reserve some of the liquid from the can in case you need to thin the mixture down.
Zucchini – grilling the zucchini adds a slightly smokey flavour to the Hummus, and is absolutely delicious.
Olive Oil – we brush the zucchini with a little oil before grilling it.
Garlic – a small garlic clove adds some warmth to the dip.
Tahini – a must in hummus, this sesame paste adds a depth of flavour and beautiful creamy texture.
Lemon Juice – freshly squeezed lemon juice is the best to use for the most vibrant flavour.
Sea Salt and Cumin – enhance the flavour of the dish with some sea salt flakes and ground cumin.
Step by Step Instructions:
- Slice your zucchini into 1 cm pieces. Brush with oil.
- Grill until tender – roughly 4 minutes on each side. Set aside to cool.
- Add the ingredients to a high-speed blender or food processor.
- Blend until smooth. If your Zucchini Hummus is too thick, add a little of the reserved chickpea water.
Tips for Success and FAQs:
This is a simple recipe to prepare. For the best textured Zucchini Hummus, I recommend using a high-speed blender. This will ensure your hummus is lovely and smooth.
Absolutely – preheat your oven to 180 Degrees C (355 F), and line a baking sheet with some baking paper. Slice your zucchini and brush with oil, and roast in the oven until tender.
This dip will last for about 4 days, but for the best flavour, I recommend consuming within the first 2 days.
Grilled flatbread or pita is a great accompaniment, as are some vegetable sticks. It is also lovely alongside grilled meats and vegetables as part of a main meal.
More delicious recipes for you to try:
You’ll find many great uses for having a can of beans on hand. We also love them in these dips:
- Easy Hummus
- Cannellini Bean Dip
- Red Kidney Bean Dip
- Charred Corn and Black Bean Salad
- Roasted Carrot Hummus
Or, if you’re entertaining and want to create a colourful dip platter, here are some more dips you can try:
- Avocado, Yoghurt and Mint Dip
- Caramelised Onion Dip
- Green Goddess Dip
- Pea and Mint Dip
- Smoked Salmon Pate
- Roasted Capsicum Pesto
- Whipped Feta
- Easy Tuna Dip
- Baba Ganoush
I do hope you’ll give this tasty Grilled Zucchini Hummus a try. I would love to hear what you think in the comments below!
Alex xx
Grilled Zucchini Hummus
Ingredients
- 400 g zucchini (approximately 2 medium sized)
- 2 tsp olive oil
- 425 g (15 oz) can of chickpeas See Note 1
- 1 small clove garlic
- 3 tbsp lemon juice (freshly squeezed) See Note 2
- 3 tbsp hulled tahini (well stirred) See Note 2 and 3
- 1 tsp cumin
- sea salt flakes to taste
To Garnish (Optional):
- crispy chickpeas
- drizzle of oil
- cayenne pepper
Instructions
For the Zucchini:
- Preheat your grill. I have used a grill plate on my stove.Cut your zucchini slices approximately 1 cm thick.
- Brush both sides with a little olive oil.
- Grill the zucchini until tender – approximately 4 minutes per side.Set the zucchini aside to cool.
To Prepare the Hummus:
- Drain the chickpeas in a sieve, over a bowl. Do not discard the chickpea liquid. (See Note 1)
- Add the chickpeas, grilled zucchini and remaining ingredients to the bowl of a high-speed blender.
- Blend until smooth. Check your seasoning and adjust accordingly – you may need more salt and lemon juice.
- If the mixture is too thick, add a little of the reserved chickpea liquid.
- Serve in a bowl, topped with a drizzle of olive oil and a sprinkling of cayenne pepper. Some crispy chickpeas also add a nice touch.
Notes
- If your Hummus is too thick, add some of the reserved chickpea water. If you have already discarded this, water is also fine.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- Tahini is a sesame paste, available in all major supermarkets. You may find with some brands of tahini that it has separated. There will be thick paste on the bottom of the jar and a fair degree of oil on the top. You will need to stir these two together to form a smooth paste.
- The nutritional information is based on the dip being enjoyed as four servings. It does not include what the dip is served with.
Nutrition
Very tasty recipe! It’s a very healthy hummus and the taste is great.
Thank you so much, Julieta!
What a great way to use zucchini during summer! I love the flavor you get from grilling the zucchini first. This is a new fave hummus!
Hello Emily, thank you for your lovely comments. I am so pleased that you like this recipe. 🙂
My new fave dip!! We served with pita bread and some of your pickled jalapeños. So yummy!!
Thanks for letting us know, Soph! Love the addition of the jalapenos 🙂
wow, I loved this idea of using zucchini to make hummus! So delicious
Thank you so much, I’m so pleased that you like it. 🙂
What an amazing way to use zucchini! We LOVED this!
That is great to hear, Tracy – thank you so much!
Oh, I love this hummus recipe made of grilled zucchini. It seems the best appetizer and snackable option while watching movies. 🙂 Love it!
It’s a great appetiser and snack Irina, I am delighted that you like it. 🙂