Snacks & Treats

Zucchini Hummus

Feb 24, 2016

If your kids like dips and you’re trying to get them to eat more green things, try whizzing a whole zucchini (cut it into chunks first) into your hummus.

The flavour improves after a day or two in the fridge, so you can dip into it (literally) all week long.

You Will Need:

  • 1 medium zucchini, cut into chunks
  • 1 19 oz (540 mL) can chickpeas, drained
  • 1/4 cup tahini (sesame seed paste)
  • 1-2 garlic cloves, peeled
  • juice of a lemon
  • 2-4 Tbsp olive oil
  • 1/2 tsp cumin (optional)
  • salt, to taste


Whiz everything in a food processor until relatively smooth. Taste and adjust seasonings.

Serve immediately or refrigerate for up to 4 days.

Makes about 2 cups.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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