Zucchini Hummus


The "Big Move" is done!  I mean, I do still have to do a few more things to organize.  I also have to finish putting up my wall art/pictures/etc, BUT everything is in one building.  I consider that a win!

For blog-picture-taking, I played with my lighting situation this past weekend when I made a new dish (soon to come!) and it's been interesting.  However, I chalk that up to user error ... aka my error.  Must try again next weekend!  At any rate, I'm still getting through a backlog of dishes I already made and shot at my old apartment, so never fear, I still have content to post.  Seriously though, I have been trying to get these older recipes up for some time now, but between moving and working late nights I haven't been able to do so.  #Fail.

Can I bring you this zucchini hummus as a peace offering?  I'll also tell you a secret.  I put peanut butter in this!  Don't worry, you can't taste it, but in a pinch, peanut butter is a good substitute for tahini.  Tahini is actually sesame paste, which means it's a nut paste, which is pretty much the same thing as peanut butter!  The flavor of the tahini and peanut butter are different, but the difference is not noticeable once the peanut butter is mixed into the hummus.  And I say "use peanut butter in a pinch", but really, I've given up buying tahini for good.  Part of the reason I haven't made hummus often is because I always felt I needed to purchase tahini.  I would get the large container (which is the only size container I could find) and use maybe half a cup of the product before it went bad.  I just hated wasting all that money on something I knew I wasn't going to use up.  But now peanut butter has swooped in to save the day!  I'm not saying you're going to see an influx of hummus recipes on the blog now....but don't be surprised if you do!


Zucchini Hummus
adapted from Love and Flour

Print Recipe

  • 1 medium zucchini
  • 4 tablespoons olive oil, plus additional for roasting and garnishing
  • salt and pepper, to taste
  • 1 can chickpeas (15.5 ounces), drained and rinsed
  • 1/4 - 1/2 cup grated Parmesan cheese
  • juice of 1 lemon
  • 1 tablespoon peanut butter
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper, optional

1) Preheat oven to 350 degrees F.

2) Cut the zucchini into cubes.  Drizzle olive oil and sprinkle salt and pepper on top of the zucchini, then toss to coat. 

3) Spread the zucchini on a baking sheet and roast in the oven for 20-25 minutes, tossing the vegetables halfway through.  Allow the zucchini to cool to room temperature.

4) Combine the cooled zucchini, chickpeas, Parmesan cheese, lemon juice, peanut butter, spices, cayenne pepper, salt and pepper in a food processor.

5) Blend until the hummus starts to come together, then drizzle in the olive oil until the hummus reaches the desired consistency.

6) Taste the hummus and add additional salt and pepper as desired.

7) If desired, drizzle additional olive oil over the top of the hummus before serving.