Roasted Zucchini Hummus – 5 Simple Steps to Creamy Perfection

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Roasted Zucchini Hummus is one of those recipes that surprises you with how simple yet flavorful it can be. The soft, golden edges of the zucchini, the sweet aroma, and the gentle smokiness from roasting blend seamlessly with tahini, lemon, and garlic to create a creamy spread you’ll want to put on everything.

This has become my go-to appetizer when friends drop by without notice—it’s ready in just 30 minutes, uses only a handful of fresh ingredients, and feels both rustic and refined. If you’ve loved my lighter bites like the Roasted Veggie and Hummus Wraps, this variation will win you over instantly.

Before we dive in, I’d love for you to join me on Pinterest where I share all my latest recipes, kitchen tips, and seasonal inspiration.

A Personal Story Behind My Roasted Zucchini Hummus

I first discovered Roasted Zucchini Hummus during a summer when my backyard garden practically overflowed with zucchini. Every day, I’d return from the garden with more than I knew what to do with—basket after basket of these green beauties. I’d already made zucchini bread, zucchini noodles, and even stuffed zucchini, but one day, while roasting vegetables for lunch, I decided to toss a few thick slices of zucchini and some garlic cloves onto the pan.

When they came out of the oven, their edges were caramelized, their centers meltingly tender, and the aroma was irresistible. I popped one into my mouth and instantly knew I’d found the start of something delicious. That night, I blended the roasted zucchini with tahini, lemon juice, and garlic, and the first batch of Roasted Zucchini Hummus was born.

It quickly became a family favorite. We now serve it at picnics, potlucks, and even alongside heartier mains like Greek-Style Loaded Hummus. People are always surprised to find out the base isn’t chickpeas—it’s a little twist that makes all the difference.

Why This Recipe Is Special

There are three things that make Roasted Zucchini Hummus stand out. First, roasting intensifies the zucchini’s natural sweetness while adding a touch of smokiness. Second, tahini gives the dip its signature nutty depth, balancing the brightness of fresh lemon juice. And third, it’s lighter than traditional hummus yet just as creamy, making it perfect for warm-weather gatherings or anyone looking for a fresh alternative to the classic.

It’s a recipe that works just as well for casual snacking as it does for entertaining. Serve it with toasted pita chips, crisp vegetables, or even spread on a sandwich for an easy, flavorful upgrade. Best of all, it can be made ahead of time, stored in the fridge, and enjoyed over several days without losing its vibrant taste or texture.

Creamy roasted zucchini hummus in bowl with paprika garnish
Smooth and flavorful roasted zucchini hummus ready to enjoy

Ingredients & Preparation

The beauty of Roasted Zucchini Hummus lies in its simplicity. You only need a short list of fresh ingredients, but each plays an important role in building the flavor and texture of the final dish.

Ingredient Breakdown

Below is the exact list you’ll need for 6–8 servings:

Ingredient Quantity Notes
Zucchini 3 medium Fresh, firm, and bright green for best flavor
Garlic cloves 4 3 roasted, 1 raw for extra punch
Salt 1/2 tsp + to taste Adjust to preference
Pepper 1/2 tsp + to taste Freshly ground is ideal
Extra virgin olive oil 1 tbsp May need extra for blending
Tahini 2 tbsp Creamy, smooth variety works best
Fresh lemon juice 2 1/2 tsp From about half a lemon
Smoked paprika (optional) Pinch For garnish and a subtle smoky kick

Tools You’ll Need

While this recipe is wonderfully low-effort, having the right tools ensures a smooth, creamy result:

  • Large baking sheet – for roasting zucchini and garlic evenly.

  • Sharp chef’s knife – to cut zucchini into consistent slices.

  • Blender or food processor – for blending into a velvety hummus.

  • Silicone spatula – to scrape every last bit from the blender jar.

Possible Substitutions

One of the reasons I love this Roasted Zucchini Hummus is how adaptable it is. If you’re out of an ingredient or want to experiment, here are a few swaps that work well:

  • Tahini alternative: Almond butter or cashew butter for a milder, slightly sweet flavor.

  • Zucchini alternative: Yellow squash roasts just as beautifully and gives a slightly nuttier taste.

  • Extra flavor: A sprinkle of cumin or za’atar can give the hummus a Middle Eastern flair.

  • Heat lovers: Add a pinch of chili flakes before blending.

When I’m making a mezze platter, I sometimes pair this hummus with small bites like Roasted Zucchini and Squash or crisp Baked Parmesan Zucchini Bites to keep a cohesive flavor theme. It’s a simple way to make the table look—and taste—beautiful without a lot of extra work.

Cooking Instructions & Tips

The process for making Roasted Zucchini Hummus is straightforward, but a few simple techniques will make a big difference in flavor and creaminess.

Step-by-Step Cooking Method

Step 1 – Preheat the oven
Set your oven to 175°C (350°F). A moderate temperature ensures the zucchini cooks through while developing light caramelization without burning.

Step 2 – Prepare the zucchini and garlic
Slice zucchini lengthwise into 2–3 cm thick strips. Lay them out on a baking sheet alongside 3 peeled garlic cloves. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and toss lightly to coat.

Step 3 – Roast until tender
Bake for about 20 minutes, flipping halfway. Don’t worry if the edges darken slightly—those caramelized bits add wonderful depth.

Step 4 – Blend into hummus
Transfer roasted zucchini and garlic to a blender. Add raw garlic clove, tahini, lemon juice, and extra olive oil if needed. Blend until silky smooth.

Step 5 – Chill and serve
Scoop into a serving bowl and refrigerate until cool. Just before serving, sprinkle smoked paprika for a hint of spice.

 Roasted zucchini hummus ready to serve
Roasted zucchini hummus with paprika garnish

Tips and Tricks for Perfect Hummus

  • Don’t skip flipping: This ensures even cooking and prevents soggy spots.

  • Control texture: Add olive oil gradually during blending for the exact consistency you like.

  • Serve warm or cold: Warm has a more pronounced roasted flavor, cold is smoother and more refreshing.

  • Balance acidity: Taste before serving—sometimes an extra squeeze of lemon can make all the flavors pop.

  • Pair for impact: I love serving this alongside Mediterranean Hummus Bowl or Caramelized Onion Hummus for a hummus sampler that impresses every time.

Serving, Storing & Pairing

One of the best things about Roasted Zucchini Hummus is its versatility. It works as an appetizer, a snack, or even a flavorful spread for wraps and sandwiches. The mellow, smoky sweetness of roasted zucchini pairs beautifully with fresh, crisp vegetables and soft, warm bread.

What to Serve with It

When I bring a bowl of this hummus to the table, I like to surround it with a colorful assortment of dippers—think warm pita wedges, cucumber rounds, bell pepper strips, cherry tomatoes, and crunchy breadsticks. The contrast in textures makes every bite exciting.

If you’re preparing a mezze platter, you can add other dips like Roasted Carrot Hummus for a pop of color or offer a warm vegetable side such as Garlic Parmesan Roasted Zucchini to keep the flavors harmonious.

This hummus also works wonderfully as a sandwich spread—try it in place of mayo or mustard for a lighter, more vibrant option. Layer it with grilled vegetables, fresh greens, or slices of roast chicken for a quick and satisfying lunch.

How to Store and Reheat

To store, transfer your Roasted Zucchini Hummus into an airtight container and keep it in the refrigerator. It will stay fresh for up to 4 days. I actually think it tastes even better the next day after the flavors have had time to meld together.

If you prefer to serve it slightly warm, you can gently reheat it by placing the container in a bowl of hot water for a few minutes or microwaving it in short bursts, stirring often to prevent separation. Just remember not to overheat—it’s best enjoyed at room temperature or slightly warm, so the flavors stay balanced and the texture remains creamy.

For longer storage, you can freeze this hummus in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge, then give it a good stir before serving. You may need to blend it again briefly to restore its silky consistency.

Frequently Asked Questions

1. Can I make Roasted Zucchini Hummus without tahini?
Yes! While tahini adds a nutty depth, you can substitute with almond butter, cashew butter, or even a splash of extra olive oil for creaminess.

2. Is this hummus vegan and gluten-free?
Absolutely—Roasted Zucchini Hummus is naturally vegan and gluten-free, making it a crowd-friendly dip for gatherings.

3. Can I roast the zucchini ahead of time?
Yes, you can roast the zucchini and garlic up to a day ahead, store them in the fridge, and blend just before serving.

4. What if I want a thicker texture?
Simply reduce the amount of olive oil during blending, or add a small spoonful of cooked chickpeas for extra body without overpowering the zucchini flavor.

5. How can I make it spicier?
Add a pinch of cayenne pepper or a drizzle of chili oil before serving for a little heat.

Conclusion

Roasted Zucchini Hummus is proof that simple ingredients can create something extraordinary. With its smoky sweetness, creamy texture, and refreshing brightness, it’s a dip you’ll keep coming back to—whether you’re hosting a summer picnic or just want something tasty to snack on during the week.

If you enjoyed this recipe, you might also love my Roasted Veggie and Hummus Wraps or Greek-Style Loaded Hummus—both pair beautifully with this zucchini twist for a hummus-inspired spread.

If you make this recipe, I’d love to hear what you think! Leave a comment below, rate it, and share your creations with me on Pinterest so we can inspire each other with delicious kitchen ideas.

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Roasted zucchini hummus in a bowl with pita bread

Roasted Zucchini Hummus


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  • Author: Sylvia
  • Total Time: 30
  • Yield: 6–8 servings
  • Diet: Vegan

Description

Roasted Zucchini Hummus blends smoky, tender zucchini with tahini, lemon, and garlic into a creamy, flavorful dip that’s ready in just 30 minutes. Perfect for a light snack, party appetizer, or healthy sandwich spread.


Ingredients

• 3 medium zucchini

• 4 garlic cloves (3 roasted, 1 raw)

• 1/2 teaspoon salt, plus more to taste

• 1/2 teaspoon pepper, plus more to taste

• 1 tablespoon extra virgin olive oil

• 2 tablespoons tahini

• 2 1/2 teaspoons fresh lemon juice

• A pinch of smoked paprika (optional)


Instructions

1. Preheat oven to 175°C (350°F).

2. Slice zucchini lengthwise into 2–3 cm strips and place on a large baking sheet with 3 peeled garlic cloves.

3. Drizzle zucchini and garlic with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

4. Roast for 20 minutes, flipping halfway, until zucchini is tender and edges are lightly browned.

5. Transfer roasted zucchini and garlic to a blender. Add raw garlic clove, tahini, and lemon juice.

6. Blend until smooth, adding extra olive oil if needed to reach desired consistency.

7. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

8. Transfer to a serving bowl, refrigerate to cool, and sprinkle smoked paprika on top before serving.

Notes

– Substitute yellow squash for zucchini for a slightly nuttier flavor.

– Add cumin or za’atar for extra depth.

– For heat, blend in chili flakes or a dash of cayenne.

– Serve with pita, fresh vegetables, or as a sandwich spread.

– Keeps in the fridge for up to 4 days; can be frozen for up to 2 months.

  • Prep Time: 10
  • Cook Time: 20
  • Method: Roasting
  • Cuisine: Mediterranean

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