Zucchini Hummus  
Zucchini Hummus
By Dr. Carolyn Marocco, N.D.

Give yourself a reason to eat those raw vegetables with this delicious dip! Making your own dips will save you from all the MSG and processed ingredients found in store bought dips. Whip up a batch for your next snack, chop a few veggies like carrots or broccoli and enjoy!

Zucchini Hummus

  • 1/2 cup Tahini
  • 6 medium zucchini
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon sea salt
  • 1 Teaspoon Cumin
  • 1 Large Garlic Clove
  • Sprinkle of Paprika¬†


  1. Peel the zucchini until all the green skin is removed. (This is very important! Unpeeled zucchini will make it too chunky)
  2. Slice peeled zucchini into smaller pieces.
  3. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency, add a little bit of water while blending.
  4. Serve in a bowl or store Zucchini Hummus in a plastic container and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, and olives.