Roasted Zucchini Hummus

Creamy Roasted Zucchini Hummus is a great way to use up all that extra zucchini in the garden and sneak in some extra veggies into the family’s diet!  All you need is a food processor or a good blender and a few simple ingredients.  The jalapeño is optional but adds a nice smoky flavour and just a hint of heat!

Making your own hummus is SO easy!  All you need is a food processor or a good blender.  I get asked all the time which one to buy, and, well, I say both if you can (really helpful, I know lol)!  If you’re using a blender I find that having a smaller capacity helps unless you are doing a double batch as it’s hard to blend small volumes.  If you’ve tried this you know what I’m talking about.

Homemade Hummus

Hummus is a staple in our house because how healthy it is and it’s even BETTER homemade. It is the perfect dip for pita, crackers, chips and any fresh veggie of your choosing or try it on your next sandwich: game changer. My original Humus Recipe is a must-try. My secret weapon is my Vitamix for bigger batches and my mini food processor for smaller batches. I get the creamy consistency I want every time. Store bought has nothing on homemade hummus, and might as well make your own Pita Bread while you’re at it!

Health Benefits of Zucchini 

Zucchini is a nutrient-rich vegetable that is super versatile.  You can grate it to use in baking, spiralize it to use as a substitute for noodles in pastas or salads, roast it with a touch of parmesan and olive oil, grill it… the possibilities are endless!  Try adding chunks of it to your next smoothie for added creaminess.

Zucchini is rich in potassium for heart and muscle health, vitamin C (antioxidant), fibre (gut-health) and many B-vitamins (energy production).   You can use the green or yellow variety for this hummus and for the record, you can use pretty much any white bean to make hummus, you don’t have to use chick peas!  I tossed around the notion of leaving the jalapeño out, which you can, but it does add a touch of smoky flavour and heat without being too spicy.

Roasted Zucchini Hummus

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Roasted Zucchini Hummus

Creamy Roasted Zucchini Hummus is a great way to use up all that extra zucchini in the garden and sneak in some extra veggies into the family's diet!  All you need is a food processor or a good blender and a few simple ingredients.  The jalapeño is optional but adds a nice smoky flavour and just a hint of heat!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

Roasted Zucchini

• 1 /2 lb small zucchini
• 1 tablespoon extra virgin olive oil
• sea salt to taste
• 1 jalapeño pepper, seeded & stem removed

Hummus

• 1 540ml-can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic
• sea salt to taste
• 1 tablespoon extra virgin olive oil for garnish
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 450 F and line a small baking sheet with parchment paper.

2. Peel the zucchini: this step is optional, it will simply impact the colour of the hummus so it is up to you!  Cut the zucchini in half length-ways and place it on the baking sheet along with the jalapeño pepper.  Drizzle the olive oil over the zucchini and jalapeño, sprinkle with salt, and toss it together with your fingers.  Bake for 15-20 minutes, until the zucchini is golden brown and the jalapeño is charred, turning the jalapeño half way through cooking if desired.  Remove from the oven and set aside to cool slightly.

3. Place the zucchini and jalapeño in the food processor or blender and add the chickpeas, tahini, lemon juice, garlic and sea salt and blend until smooth and creamy. 

4. Spoon the hummus into a bowl and drizzle with extra olive oil and sprinkle with fresh parsley if desired.  Serve with fresh veggies or crackers! Refrigerate covered for up to 4 days.