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Avocado Zucchini Hummus | Get Inspired Everyday!

Avocado Zucchini Hummus

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5 from 1 review


  • 2 medium zucchini, 1 pound
  • 1 clove garlic, minced
  • 1/2 Teaspoon ground cumin
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons olive oil, plus more for drizzling
  • 1/4 cup tahini, (sesame seed paste)
  • 1 ripe avocado, peeled and pitted
  • 1 Teaspoon sea salt, or to your taste


  • anything you’d like on hummus
  • I used 2 cups cherry tomatoes, halved and chopped fresh cilantro with a drizzle of olive oil


  1. Slice the ends off the zucchini and cut them into chunks, about 6 pieces per zucchini. Place the zucchini pieces along with the rest of the ingredients into a 12-cup food processor. Secure the lid and process until smooth, scraping down the sides 2-3 times.
  2. For an ultra smooth hummus, prepare the zucchini and place all the ingredients in the order listed into a high powered blender. Secure the lid and blend starting on low and working up to medium, using the tamper to keep the mixture moving.
  3. Remove the hummus from the machine and place it into an airtight container. The hummus will keep for 5-6 days in the fridge.
  • Prep Time: 15 mins