Miss hummus, but don’t eat or tolerate beans? No problem! This paleo lemon dill zucchini hummus is bean-free, full of fresh flavor and a breeze to make.
In my opinion, it’s the tahini that makes hummus, hummus — not the garbanzo beans. Some might debate this, but it doesn’t matter because this bean-free hummus is delish, and that is what truly matters!
While cauliflower-based hummus is quite common in the paleo world (and a nice option), zucchini also works well. It’s neutral in flavor, and pairs great with any herbs and spices. Plus, there’s no need to steam it beforehand, unlike cauliflower, so the process is even quicker and easier!
Other than the swap of zucchini for beans, this hummus has all the classic hummus ingredients — fresh lemon juice, tahini, extra virgin olive oil and garlic. And, this particular variety has the addition of fresh dill and lemon zest for extra fresh and zingy flavor. Feel free to tweak the flavor by adding more fresh dill and/or garlic, red pepper flakes for spice, etc. Make it how you like it!
Please know that the texture of this hummus is thinner than that of the traditional since it lacks the starchiness of beans, but it will thicken up a bit in the refrigerator. Enjoy it with your favorite veggies, chips, crackers or as a dressing/sauce for salads and bowls.
Cheers and enjoy!
Paleo Lemon Dill Zucchini Hummus
- 3 cups zucchini, diced (no need to peel)
- ½ cup fresh dill
- 2 cloves garlic, minced
- 1/3 cup tahini
- 2 Tbsp extra virgin olive oil
- 1 heaping tsp fresh lemon zest
- ¼ cup fresh lemon juice
- ½ tsp sea salt, or to taste
- Black pepper, to taste
- Add all ingredients except the extra virgin olive oil to a food processor. Blend until smooth, scraping down the sides with a spatula, as needed.
- Then, with the food processor running, slowly add the extra virgin olive oil. Taste and adjust flavor as desired. Serve with whatever you like!
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