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Roasted Garlic Zucchini Hummus

This Roasted Garlic Zucchini Hummus is SO EASY! Creamy, flavorful, and packed with wholesome ingredients for a vibrant, healthy dip.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis diced
  • 1 head garlic roasted
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Slice off the top of the head of garlic to expose the cloves. Drizzle with a teaspoon of olive oil, wrap in foil, and roast for about 30-35 minutes until soft and golden. Once cooled, squeeze the roasted garlic cloves out of their skins.
  • While the garlic roasts, dice the zucchinis into small pieces. Place them on a baking sheet, drizzle with a little olive oil, and sprinkle with salt. Roast in the oven alongside the garlic for about 15-20 minutes until tender and slightly caramelized.
  • In a food processor or high-powered blender, combine the roasted zucchini, roasted garlic cloves, chickpeas, tahini, lemon juice, olive oil, and ground cumin. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of water or reserved chickpea liquid to reach your desired consistency.
  • Taste your hummus and season with salt and pepper accordingly. Blend again briefly to incorporate the seasoning.
  • Transfer the hummus into a serving bowl. Drizzle a little olive oil over the top and sprinkle with freshly chopped parsley. Serve with warm pita bread, fresh vegetables, or your favorite crackers.

Equipment

  • Oven
  • Baking Sheet
  • Foil
  • Food Processor
  • Blender

Notes

  • Roast the garlic until it’s deeply golden and soft for mellow, sweet flavor.
  • Peeling chickpeas before blending creates a smoother hummus texture.
  • Use fresh, firm zucchinis to avoid watery or bland results.
  • Adjust lemon juice and garlic amounts to your taste preference.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.