Zucchini Hummus

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 0 mins

Get more vegetables into snack time with this Zucchini Hummus dip.

Mark Boughton Photography/ styling by Teresa Blackburn

Serve with pita bread, grilled tortillas or vegetable sticks for dipping.


1 -- (15-ounce) can chickpeas, drained and rinsed
1 cup coarsely chopped zucchini
1 -- garlic clove, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon fresh lemon juice


  1. Combine all the ingredients in a food processor and pulse until desired consistency is reached.

Reprinted with permission from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).




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