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.
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Bean-Free Zucchini Basil Hummus
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
Instructions
- Add all of the ingredients to a food processor and blend on HIGH until smooth and creamy.
- Serve with pepita seeds and chopped basil.
- Store in the refrigerator for up to a week.
Equipment
Buy Now →Notes
- If you don’t have pepitas (pumpkin seeds), you could use sunflower seeds instead.
- For a slightly cheesy flavor, you could add 2 tablespoons nutritional yeast.
Nutrition
- Serving Size: 1/4 cup
- Calories: 152
- Sugar: 1g
- Sodium: 275mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: bean-free hummus, zucchini hummus, pesto hummus, hummus, vegan hummus, paleo hummus, snack, basil hummus, raw hummus, healthy
Happy snacking!
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The fact that it’s Paleo and Whole30 friendly is a huge win, but I’m mostly looking at that nutritional yeast tip in the notes—adding a little “cheesy” funk to the basil and garlic sounds like the perfect flavor profile. It’s the kind of recipe that makes you realize the “hummus” label is really more about the vibe of the texture than the actual ingredients. This video to frames is so helpful.
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The fact that it’s Paleo and Whole30 friendly is a huge win, but I’m mostly looking at that nutritional yeast tip in the notes—adding a little “cheesy” funk to the basil and garlic sounds like the perfect flavor profile. It’s the kind of recipe that makes you realize the “hummus” label is really more about the vibe of the texture than the actual ingredients. This video to frames is so helpful.
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I’ve been looking for a solid bean-free dip and using pepitas as the base is such a clever swap for chickpeas. The tip about adding nutritional yeast for that slightly cheesy flavor is exactly what I needed to round out the basil and garlic. Can’t wait to try this as a salad topper!
I’ve been looking for a solid bean-free dip and using pepitas as the base is such a clever swap for chickpeas.
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