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Roasted Zucchini Hummus (vegan & gluten-free)

Roasted Zucchini Hummus (gluten free and vegan) by Registered Dietitian Tori Wesszer of Fraiche Nutrition

I have boatloads of zucchini recipes that I’ve developed like this easy Roasted Zucchini Hummus (great way to sneak in extra veggies for the family!), I just need to park myself in front of my computer and write them out to share with you!  It’s hard to pull myself away from my kitchen, I LOVE playing around with ingredients and creating new things but I admit that I have a bit of a bottleneck situation happening!


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)!  They work differently and I use both of mine almost daily, but if you had to buy just one I would say the blender.  And maybe ask Santa for the food processor;)

Zucchini is a low calorie 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!  It 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 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 hot.


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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


Roasted Zucchini

  • 1 lb small zucchini about 3-4 small
  • 1 tablespoon extra virgin olive oil
  • sea salt to taste
  • 1 jalapeño pepper, seeded & stem removed


  • 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


  1. Preheat the oven to 450F 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!