Zummus (Zucchini Hummus)
How would you feel about making this Official Zucchini Week? I didn’t plant zucchini this year, and don’t have any neighbours offering me armloads of it. But I was teaching a class last week, and the conversation turned to zucchini. (This was the night before the fritters.) One of the two guys in the class offered up the suggestion of zucchini hummus. Yes, you can put just about anything in hummus, but it had never crossed my mind to add zucchini.
I came home and googled it, wondering if it had to be cooked first to soften it up. There were a couple references, but not many – one using cooked zucchini, the others tossing it into the food processor raw. Raw! And so I did, and it pureed to the consistency of hummus. It did. A revelation.
What instantly came to mind was the term “dieter’s delight”, that old adage used to describe plates of unadorned hamburgers topped with a scoop of cottage cheese, tuna salad in lettuce cups, and the like. But truly, here is a deliciously light and creamy base for a dip that’s all vegetables, no sour cream, mayo or cream cheese. It somehow becomes creamy and dippable, and takes on the flavours it mingles with. I added the usual hummus ingredients – lemon and garlic and tahini, along with a couple big spoonfuls of leftover hummus I had in the fridge. You could add chickpeas, or just do straight-up zucchini. I strongly encourage you to wing it.
But if that’s just not the way you roll, here’s a recipe to go with:
Zummus (Zucchini Hummus)
AuthorJulieWhiz everything in a food processor until relatively smooth. Taste and adjust seasonings. Serve immediately or refrigerate for up to 4 days. Makes about 2 cups.
Ingredients
Yum. Love zucchini.
Any idea on the protein and calorie per serving?
Look refreshing 🙂
MFO
Brilliant! I am so making this! @Manon, you can plug Julie’s recipe into fitday.com and it will sort out what the nutritional breakdown is. You will just have to choose what a serving size is and divide accordingly.
I might have to try this just for the very cute name. Zummus. Zummus. I love it. The texture looks perfect, that’s not at all what I would have imagined zucchini would do in a food processor. Zummus.
I did plant 4 zucchini plants in my garden and despite the fact that I took many of the blossoms away fro consumption I was left with far too many zucchini. This is the perfect solution! Love it!!
Love the name — and love the picture with Buzz Lightyear! Hopefully zucchinis will still be at the market when I get home.
Delicious! The Bridlewood Sobey’s had GIGANTIC zucchini yesterday, outside in bins. I may have to go back and get some.
Does this mean that I can eat twice as much and get credit for eating my veggies? Brilliant!!! I think I need to try this. Thanks for the cool idea.
Hey Julie – can you give me a quick reminder on those panko zucchini fries? I made them a ton last summer but can’t quite remember and the link from your site doesn’t work. Was it:
1. Cut zucchini into strips
2. Mix panko and seasonings
3. Whisk egg in separate bowl.
4. Dip fries in egg and then panko.
5. Bake at ____ for ____
6. Serve with dipping sauce of your choice
Sound about right? Please help fill in the blanks!
Never mind – found it!
This is brilliant! And so much prettier than regular hummus!
Everyone already used the first word that came to mind for me too, brilliant!
This is brilliant!! I’ve been looking for more zucchini recipes and I love the sound of this! Nicely played 🙂
Hmmm. This is a little bit mind-blowing. I wonder…if one could make a cheese-like dip if one added nutritional yeast, garlic, etc. Because now with my new non-dairy thing I am getting desperate. Would it be good? Would it be disgusting? I just don’t know. But perhaps I’ll try and let you know. What’s the worst that could happen?
I love it! I put a cup of grated zucchini into our egg salad and the kids don’t mind one bit. Great name, too…
Wow wow wow, love this recipe…going to try it, very very soon!…such a GREAT idea for a low-cal version of an original that i simply adore!! jaime alcaraz montreal
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Whoa, zummus is genius—never thought of using raw zucchini instead of chickpeas. I grabbed the live weather map this morning and saw rain, so I’m staying in to make this. Thanks for the tip on skipping the beans; lighter dip for lighter skies!
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What a fun twist on classic hummus — zucchini is such an underrated ingredient, and I love the idea of turning it into something this light and creamy. The “zummus” name alone is brilliant, and the fact that it works raw makes it even more appealing for quick snacks or dips. For anyone who enjoys playful, creative food ideas, I’d also recommend checking out the Bubble Letter Coloring Page Generator for something equally fun and easy to share.
This zummus recipe is such a clever twist on a classic dip — I love how you turned raw zucchini into something so creamy and dippable without any heavy extras. The idea of keeping it light while still packing in flavor is brilliant, and the “wing it” approach makes it feel very approachable too. I’m especially curious to try it with a little leftover hummus mixed in. By the way, I also enjoy creating quick, smooth audio content, and Lofi Converter is a handy tool worth checking out if you like easy, creative workflows.
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