Low Carb Hummus Recipe With Zucchini

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Last updated on June 29th, 2022 at 03:24 pm

This little low carb hummus recipe with zucchini and nuts will take your dinner to the next level.

I made it with zucchini and nuts and it’s vegan, gluten-free, paleo and probably keto if I only knew what the difference between keto and low carb was. Someone teach me…Like I understand what the keto diet is, I even have a post on that coming up, but the recipes? How do you decide whether it’s keto or just low carb? Clearly something with fat content, but I think it goes beyond my willingness (or unwillingness) to calculate nutrition for ANYTHING.

Well, in case you decide this recipe checks off all your clean eating boxes and make it, you’re in for a flavorful, satisfying treat.

How To Make Low Carb Hummus

Did you know zucchini could be made into things other than zoodles? That’s right, there’s zucchini bread, grilled zucchini, stuffed zucchini and then there’s this low carb zucchini hummus that blew me away.

You start by cutting your zucchini any way you want. If you’re going to grill them – slice lengthwise, if you’re going to roast in a pan or oven, cutting any way would work. I like to slice them in circles and cook with some olive oil in a pan, that’s the easiest option for me. This recipe is not vain and looks don’t matter here.

Well, once you’ve decided what’s easier for you – roast, cook or grill your zucchini.

Then using your hand blender, blender, food processor or any device you own that can chop things really really small and turn them into a sauce, process all ingredients until you get a smooth, hummus-like dip.

You’re done.

Serve with dinner, in wraps, Buddha bowls or dip veggies in this.

One important note here: you need to add salt to taste here, otherwise this will seem bland. I always pinch it with salt, so can’t tell you exactly how much you need to add but do it a pinch at a time. Really makes a difference.

Yield: 2

Low Carb Hummus Recipe

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Healthy low carb hummus recipe with zucchini that will make your dinner so much better! This recipe is vegan, paleo and gluten-free.

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes

Ingredients

• 1 cup zucchini, grilled or roasted in a pan
• 2 cloves garlic
• lemon juice (optional) – around 1 tbsp
• 4 walnut halves
• 1 tsp olive oil
• Chili flakes (optional)
• salt

Instructions

1. Chop walnuts, mince garlic and add ingredients except salt to your food processing device – I used a hand blender, but a smaller high-speed blender would work too.
2. Then blend until you get creamy hummus-like texture.
3. Add salt to taste and serve with dinner or as a dip!

Notes

Adding just the right amount of salt is crucial here to make the flavors pop! I added the salt one pinch at a time after blending everything together, tasting, then blended again and then tasted again until everything really came together.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 92Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 444mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g

I hope you enjoy this recipe, I really love it. Especially the garlic in it.

Next week I’ll be back with more posts, somehow this one slipped away – I was going to post this recipe on Monday, then blinked and hey, is it Friday already?

Not a fan when this happens, but life gets better, right? I hope you enjoy your weekend, do something fun and exciting!