Green No-Bean Hummus Recipe

Green zucchini hummus garnished with pistachios in glass bowl surrounded by blue potato chips

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

Jump to Nutrition Facts

Hummus is such a crowd-pleasing, great tasting dip that even people who have trouble digesting legumes will throw caution to the wind (pun very much intended) and dive right in.

They understand the risks, repercussions, and almost certain reverberations, but it’s just so good they decide to live in the moment. Well, this beautiful, almost as delicious, and significantly easier to digest, green, no-bean hummus is dedicated to them.

Notes From the Chef

Before we get started, here are a few notes from the chef:

It’s always risky starting a video with zucchini prep, since who the heck gets excited about eating zucchini? But, by the time we’ve salted, drained, roasted, and processed it with the other ingredients, you won’t even remember this has zucchini in it. What I’m trying to say is this doesn’t taste like zucchini, or at least the zucchini your parents insisted you finish before you could watch TV.
By the way, I know that the word “hummus” means “chickpea,” and that we shouldn’t call a dip hummus unless it contains chickpeas, but I’m afraid we’re going to anyway. I mean, it says “no-bean” right in the title, so I can’t be accused of trying to fool anyone. I really want people to understand what this is going to be like – which is a very light, and very tasty hummus. That’s what this is, and that’s why I really do hope you give this a try soon.

Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

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Ingredients

2 ½ pounds zucchini
2 tablespoons kosher salt, plus more to taste
4 tablespoons olive oil, divided
3 cloves crushed garlic
3 tablespoons tahini
½ lemon, juiced, plus more to taste
6 leaf basil leaves, sliced
¼ teaspoon ground black pepper
¼ teaspoon cumin
1 pinch cayenne

Directions

Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 ½-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
Broil on high heat until zucchini start to brown and are lightly charred, 5 to 6 minutes. Remove pan and turn zucchini pieces over. Return and broil until zucchini are tender but not mushy, and nicely browned, 5 to 6 minutes longer.
Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
For best flavor, cover and chill the hummus before serving.

Chef John

Nutrition Facts (per serving)

60	Calories
5g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 60
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 1g	3%
Vitamin C 13mg	15%
Calcium 20mg	2%
Iron 0mg	3%
Potassium 214mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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