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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!