Green No-Bean Hummus

Green No-Bean Hummus

This is a pretty interesting take on green hummus, made with salted and roasted zucchini to bring out the taste. One of my all-time favorites is this dip. It’s low in calories, keto-friendly, and most importantly, it tastes amazing.

15 minutes for preparation

Cooking Time: 10 minutes

45 minutes of standing

45 minutes for cooling

Two hours for relaxation

Time total: 3 hours, 55 minutes


  1. two and a half pounds of zucchini
  2. Two tsp kosher salt and more to taste
  3. Four tsp olive oil, separated
  4. three smashed garlic cloves
  5. Triple-spooned tahini
  6. Juiced half a lemon and additional to taste
  7. Six basil leaves, cut into pieces
  8. 1/4 tsp ground black pepper
  9. 1/4 tsp cumin
  10. One cayenne pinch


  • Slice the zucchini into quarters after trimming the ends.
  • If your zucchini are quite large, remove the seeds. Chop into ½-inch chunks and transfer to bowl.
  • Add two teaspoons of kosher salt and toss well. Allow it sit for fifteen to twenty minutes, tossing once during that time.
  • After transferring the zucchini to colander, carefully rinse off the salt. After thoroughly draining, put to bowl.
  • Preheat the broiler in the oven and place an oven rack approximately inches from the heat source.
  • Put foil on baking sheet.
  • Make sure the zucchini pieces touch each other as you spread them out in single layer on the baking sheet that has been preheated. 
  • Toss the zucchini with two tablespoons of olive oil.
  • Place the zucchini under high broil until they begin to color and are slightly
  • Put the zucchini in a colander and let it drain for approximately 45 minutes, or until it has cooled to room temperature.
  • Put the drained zucchini in a blender with the remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne. Blend until smooth; check for seasoning with a taste. Moreover, an immersion blender is an option.
  • Before serving, wrap and place in the refrigerator.
» MORE:  My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month

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