Deliciously Creamy Roasted Zucchini Hummus Recipe to Try Today

What is Roasted Zucchini Hummus?

Are you looking to elevate your hummus game beyond the classic chickpea-only dip? Did you know that adding roasted vegetables can boost flavor and introduce delightful new textures? This “Deliciously Creamy Roasted Zucchini Hummus Recipe” is your answer! We’re taking the beloved, smooth goodness of traditional hummus and giving it a vibrantly green, subtly sweet, and incredibly creamy makeover by incorporating tender roasted zucchini. It’s a culinary innovation that transforms a simple appetizer into a sophisticated dip, perfect for any occasion from casual gatherings to elegant parties. Get ready to discover a new favorite that’s as delightful to look at as it is to eat, proving that even the most familiar dishes can be reinvented with a touch of creativity and wholesome ingredients.

Ingredients for Creamy Roasted Zucchini Hummus

Crafting this exceptional hummus relies on a harmonious blend of fresh ingredients. The star, of course, is zucchini, but its supporting cast is equally crucial for achieving that signature Creamy Roasted Zucchini Hummus flavor and silky texture.

• 2 medium zucchinis (about 1 lb / 450g): When roasted, these become sweet and tender, lending a beautiful green hue and a creamy base to our hummus. Look for firm, smooth-skinned zucchinis.
  Substitution: Yellow squash can be used, but may result in a slightly different flavor profile.
• 1 can (15 oz / 425g) chickpeas, drained and rinsed: The backbone of any hummus, providing classic body and protein. Ensure they are well-rinsed to remove excess sodium and canning liquid.
  Substitution: Home-cooked chickpeas will also work beautifully.
• 1/4 cup (60ml) tahini: This sesame paste is essential for that distinct hummus richness and depth. Choose a good quality, smooth tahini.
  Substitution: If tahini is unavailable, you can try replacing it with a very smooth cashew butter or sunflower seed butter, though the flavor will change.
• 2-3 cloves garlic, minced: For that pungent, aromatic kick that awakens the palate. Adjust to your garlic preference!
  Substitution: 1/2 teaspoon garlic powder can be used in a pinch, but fresh garlic offers a superior flavor.
• 1/4 cup (60ml) fresh lemon juice: Bright, zesty, and essential for balancing the richness. Start with the lower amount and add more to taste.
  Substitution: Lime juice can be used for a slightly different, tangier flavor.
• 2 tablespoons olive oil, plus more for roasting and drizzling: Adds richness and helps achieve a smoother consistency. Extra virgin olive oil is recommended for its robust flavor.
• 1/2 teaspoon salt, or to taste: Enhances all the other flavors.
• 1/4 teaspoon ground cumin: Adds a warm, earthy depth that complements the zucchini and chickpeas.
• Pinch of cayenne pepper (optional): For a subtle hint of heat.
• 2-4 tablespoons cold water or ice water: Crucial for achieving that ultra-creamy texture. Add gradually as needed.

Timing Your Zucchini Hummus

This recipe offers a lovely balance between time commitment and delicious results. While traditional hummus can be whipped up in minutes, the roasting step for our zucchini adds a bit of time, but the payoff in flavor and texture is well worth it.

Compared to an average quick hummus recipe which might take only 10-15 minutes total, this roasted zucchini variation requires a bit more patience. However, many oven-roasted vegetable recipes take 30-60 minutes for roasting alone, so our 25-30 minute roasting time is quite efficient for the depth of flavor achieved.

How to Make Deliciously Creamy Roasted Zucchini Hummus

Follow these simple steps to create a hummus that’s bursting with fresh flavor and boasts an irresistibly smooth consistency. The roasting process is key, so don’t skip it!

Step 1: Roast the Zucchini

Preheat your oven to 400°F (200°C). Wash and trim the ends off your zucchinis. Cut them into 1-inch cubes. In a medium bowl, toss the zucchini cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the seasoned zucchini in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the zucchini is tender, slightly caramelized, and lightly browned. The goal is for them to be soft enough to mash with a fork. Let them cool slightly before proceeding.

Step 2: Prepare the Chickpeas

While the zucchini roasts, drain and rinse your canned chickpeas thoroughly. For an even smoother hummus, some people like to remove the skins from the chickpeas. This is an optional but recommended step if you’re aiming for ultimate creaminess. Gently rub the chickpeas between your hands under running water; the skins should slip off easily. Set aside.

Step 3: Blend the Hummus

In the bowl of a food processor, combine the roasted zucchini (ensure it’s slightly cooled), drained and rinsed chickpeas, tahini, minced garlic, lemon juice, 1 tablespoon of olive oil, salt, cumin, and cayenne pepper (if using). Process on high speed for about 1-2 minutes until the mixture is mostly smooth. Scrape down the sides of the bowl as needed.

Step 4: Adjust and Serve

With the food processor running, slowly drizzle in 2 tablespoons of cold water or ice water, a tablespoon at a time, until the hummus reaches your desired creamy, smooth consistency. Taste and adjust seasonings – add more salt, lemon juice, or garlic if needed. For an extra silky texture, you can continue blending for another minute or two. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and garnish with a sprinkle of paprika, a few reserved roasted zucchini cubes, or fresh herbs like parsley or mint, if desired.

Nutritional Information

This Roasted Zucchini Hummus is not only delicious but also a good source of fiber, protein, and various vitamins and minerals from the zucchini and chickpeas. Exact nutritional values can vary based on specific ingredient brands and quantities used.

• Calories: Approximately 150-200 per 1/4 cup serving (this is an estimate).
• Protein: Good source from chickpeas and tahini.
• Fiber: High in dietary fiber from zucchini and chickpeas.
• Vitamins & Minerals: Rich in Vitamin C, Vitamin A, Potassium (from zucchini), and Iron (from tahini and chickpeas).

Healthier Alternatives and Flavor Boosts

Looking to adapt this recipe further? Here are some ideas for healthier swaps and flavor enhancements:

• Reduced Oil: While olive oil contributes to creaminess, you can slightly reduce the amount and compensate with a bit more cold water or ice water for blending.
• Herbal Infusion: Add fresh herbs directly into the food processor during blending, such as parsley, cilantro, mint, or dill, for an extra layer of fresh flavor.
• Spicy Kick: Incorporate a finely chopped jalapeño or a pinch of red pepper flakes for more pronounced heat.
• Citrus Zest: Add a teaspoon of lemon zest along with the juice for an even brighter, more complex citrus note.
• Roasted Red Peppers: For a different sweet and smoky flavor, try adding a roasted red pepper along with the zucchini.

Serving Suggestions

This Creamy Roasted Zucchini Hummus is incredibly versatile! Here are some of our favorite ways to enjoy it:

• Dipping Platter: Serve with an assortment of fresh vegetables (carrots, celery, bell peppers, cucumbers), pita bread (toasted or soft), crackers, or tortilla chips.
• Spread: Use it as a delicious spread on sandwiches, wraps, or burgers. It adds moisture and a healthy punch of flavor.
• Mezze Style: Plate it elegantly with olives, feta cheese, and a side of tabbouleh for a beautiful mezze spread.
• With Grains: Dollop it onto quinoa bowls, grain salads, or roasted vegetable medleys.

Common Mistakes to Avoid

Prevent common hummus mishaps for the best results:

• Over-roasting Zucchini: Ensure the zucchini is tender but not mushy or burnt, as this can impart a bitter flavor.
• Not Rinsing Chickpeas Well: Skipping this step can leave a metallic or “canned” taste.
• Skipping Tahini: Tahini is crucial for authentic hummus flavor and texture; don’t omit it if you can help it.
• Not Using Enough Liquid: For that truly creamy consistency, don’t be afraid to add cold water or ice water gradually during blending.
• Under-seasoning: Always taste and adjust salt and lemon juice before serving.

Storing Your Zucchini Hummus

This delightfully creamy hummus can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor often melds and deepens over time, making it even better on the second day! Ensure it’s properly chilled before serving.

Conclusion

You’ve now unlocked the secret to an incredibly delicious and visually stunning Creamy Roasted Zucchini Hummus! This recipe is a testament to how simple additions can transform a classic into something extraordinary. Perfect for dipping, spreading, and elevating any meal, it’s a healthy, flavorful, and satisfying addition to your culinary repertoire. Give this Roasted Zucchini Hummus a try today and prepare to impress yourself and your guests with its unique flavor and velvety texture!

FAQs

***Why is my roasted zucchini hummus not creamy?***

Ensure you’ve blended for long enough, scraped down the sides of the processor, and gradually added enough cold water or ice water. For extra creaminess, try removing the skins from the chickpeas before blending.

***Can I use raw zucchini instead of roasted?***

While you can, you’ll miss out on the sweetness, depth of flavor, and creamy texture that roasting provides. Raw zucchini might also make the hummus taste a bit too “green” or watery.

***How long does roasted zucchini hummus last?***

Stored in an airtight container in the refrigerator, it should last for 3-4 days. The flavor quality is best within the first couple of days.

***Can I make this hummus without tahini?***

While tahini is traditional, you can substitute with an equal amount of smooth cashew butter or sunflower seed butter for a nut-free option. However, be aware that this will alter the classic hummus flavor.

***Can I freeze roasted zucchini hummus?***

Hummus generally does not freeze well. The texture can become grainy or watery upon thawing. It’s best enjoyed fresh or stored in the refrigerator.

Print