This bean-free hummus is perfect for those looking to avoid legumes. Or maybe you just want to switch up the classic hummus recipe with something new and different. Bursting with flavor and full of nutrients, this bean-free zucchini basil hummus is a great way to sneak in veggies.
I was first introduced to the concept of no-bean hummus during my raw, vegan culinary training. I thought hummus equaled beans and a spread with no beans equaled a dip.
Now I know that you can really add anything to the food processor you like and call it hummus, as long as it has that familiar thick, creamy texture.
Related: 5-minute nacho cheese hummus
I love a good homemade hummus, but even that can get old. I decided to use the zucchini almond hummus I made in culinary training as inspiration for this no-bean hummus recipe. Wait, dip. No, hummus.
This bean-free zucchini basil hummus is perfect for those looking to avoid legumes, whether you’re experimenting with going nightshade-free, paleo or attempting Whole30.
Or maybe you are like me and just looking for a way to switch up the dip. This hummus is just as creamy as traditional hummus, has a similar flavor to pesto and is loaded with nutrients.
The simple swap in this bean-free hummus
The main simple swap we are making in this recipe to create a bean-free hummus is using raw zucchini and pepita seeds instead of garbanzo beans!
Related: 4 must-make power bowl sauces
This bean-free zucchini basil hummus is incredibly versatile, too. Serve it up dip style with some chips and veggie sticks, add it to a salad, or treat it as a sauce for your weekly power bowl prep.Print
This zucchini basil hummus is perfect for those looking to avoid legumes. Or maybe you just want to switch up the classic hummus recipe with something new and different.
- 2 cups raw zucchini, cubed (about 2 small zucchini)
- 1 ½ cups raw pepitas
- ½ cup tahini
- 2 Tablespoons lemon juice (about ½ lemon)
- 2 Tablespoons olive oil
- ¼ cup packed fresh basil leaves
- 1 small garlic clove
- 1 teaspoon salt
- Freshly ground black pepper
- ¼ cup filtered water
- Add all of the ingredients to a food processor and blend on HIGH until smooth and creamy.
- Serve with a drizzle of olive oil on top, pepita seeds and chopped basil.
- Store in the refrigerator for up to a week.
Keywords: bean-free hummus, zucchini hummus, pesto hummus, hummus, vegan hummus, paleo hummus, snack, basil hummus, raw hummus, healthy