A low-carb alternative to traditional chickpea hummus, with all the flavour and no chickpeas!
Chickpeas are a wonderful food and a great source of protein, fibre, calcium, iron, magnesium, and more! The only unfortunate part is they’re also quite high in starch, too, which can be challenging for those eating keto or who have Candida overgrowth.
However, hummus doesn’t have to be off the menu. There is a greener alternative which – might I dare say – tastes even better than traditional hummus.
A Low-Carb Alternative to Chickpea Hummus
This roasted zucchini dip makes the perfect low-starch alternative. By roasting the zucchini at a lower temperature (180°C/355 °F) the zucchini dries out more, making it perfect for using in dip!
The remaining ingredients are similar to what is used in chickpea hummus – tahini, olive oil, lemon juice, cumin, garlic and sea salt. I love to add a little paprika, too, but it can be omitted if you don’t have any with you.
This zucchini hummus pairs wonderfully with these Low-Carb Seed Crackers, and is a great way to incorporate more greens into your diet in a delicious, flavourful way.
Zucchini (a.k.a courgette) is a good source of nutrients like potassium, manganese, and vitamins A and C.
Not in the mood for hummus? That’s okay! This dip can be thinned out to make a delicious salad dressing. Simply reduce the amount of zucchini to just one, increase the amount of olive oil to 1/3 cup and only add one tablespoon of tahini. Pour it over the top of your dish and enjoy!
This dip can also be spread on sandwiches, wraps, even avocado toast to take any dish to the next level!
Before we get started in learning how to make this delicious, green zucchini hummus – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Roasted Zucchini Hummus
Switch out the chickpeas for zucchini to make a low-carb, green hummus dip to enjoy however you like! I love pairing this dip with my homemade Low-Carb Seed Crackers. It’s a match made in heaven.
Makes approximately 500 g
- 3 zucchini, cut into half lengthways
- Coconut oil for roasting
- 1 tsp sea salt
- Juice of 1 lemon
- 4 tbsp tahini
- 1 tsp ground cumin (optional)
- 1 tsp ground paprika (optional)
- 3-4 tbsp extra virgin olive oil
- 1 garlic clove, whole
- Ground cumin, black pepper, and olive oil for topping
- Preheat the oven to 180°C (355 °F).
- Toss the cut zucchini pieces in a light coating of coconut oil, salt and pepper, then roast in the oven for about 30-40 minutes or until soft and lightly golden brown.
- Allow the zucchinis to cool slightly, then add to a high-speed blender or food processor along with the rest of the ingredients and blend until smooth and creamy.
- Can serve right away or leave to infuse for 45 minutes-1 hour to allow the flavours to meld together. Serve topped with a pinch of cumin, pepper, and a drizzle of olive oil. This dip pairs well with crackers, keto bread, cucumber sticks and more.
- Store any leftover dip in a sealed container in the fridge for up to 5 days.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made a zucchini dip before? What did you think? Share in the comments below.
Lots of love,