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Green No-Bean Hummus

A delicious green zucchini hummus made by blending roasted zucchini with tahini, garlic, lemon juice, basil, cumin, and cayenne pepper.
Makes:16 servings


  • 2 1/2 pounds zucchini
  • 2 tablespoons kosher salt, plus more to taste
  • 4 tablespoons olive oil, divided
  • 3 cloves crushed garlic
  • 3 tablespoons tahini
  • 1/2 to 1 lemon, juiced
  • 6 basil leaves, sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin
  • pinch cayenne


Prep:15 mCook:15 mReady:1 h 30 m
  1. Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 ½-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
  2. Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
  4. Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
  5. Broil on high heat until zucchini start to brown and are lightly charred, 5 to 6 minutes. Remove pan and turn zucchini pieces over. Return and broil until zucchini are tender but not mushy, and nicely browned, 5 to 6 minutes longer.
  6. Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
  7. Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
  8. For best flavor, cover and chill the hummus before serving.

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