Zucchini Hummus

I’m pretty picky about the taste of hummus I like or don’t like, but this one was a winner on the first try. It came from an eBook I found free (at the time) on Amazon. Some of the cookbooks on Amazon are free for you to download (look for price $0.00). If your library has free eBook checkout available, it’s another excellent way to explore new recipes or types of cuisine for no up-front cost. You can open eBooks on almost any computer, so they’re accessible to you even if you don’t have a tablet or eReader.

This recipe is naturally vegan and free of the 8 major allergens, but does contain sesame seeds (tahini).


  • 1 can (15 oz) chickpeas/garbonzo beans
  • 1/4 cup liquid from the can of chickpeas (so do not discard the liquid when you drain the beans!)
  • 2 Tbsp. tahini
  • 3 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1.5 Tbsp. crushed/minced garlic
  • 1/8 teaspoon sea salt
  • 1 medium zucchini, peeled and chopped


  • Liquid measuring cup
  • Food processor


  1. Drain the chickpeas, collecting the liquid into the measuring cup. Do not discard this liquid yet, trust me! It’s nearly impossible to get the texture right without it.
  2. Rinse the chickpeas.
  3. In the food processor, combine everything except the liquid from the drained chickpeas. Blend as much as possible, but it will be chunky because it’s dry.
  4. Add the water from the chickpeas a little at a time until the hummus is velvety smooth but still thick enough to be a dip. You don’t want it to be runny.
  5. Taste a tiny bit and tweak the flavor as needed: maybe add more salt, more olive oil, garlic powder, black pepper, etc. to taste. It comes out slightly different every time, but that’s the beauty of hummus!
  6. Serve as a dip with pita chips or fresh vegetables, or spread thickly in a vegetable wrap or sandwich.


Adapted from A Love Affair With Hummus: Classic and Delicious Hummus Recipes by Rachel Lane, available in Kindle or paperback.