Roasted Zucchini and Garlic Hummus Spread, reminiscent of Baba Ganoush, is delicious due to its rich and smoky flavor. The roasted zucchini adds a subtle sweetness, while the garlic infuses a delightful kick. Blended into a creamy hummus, it creates a savory and irresistible spread perfect for any occasion.
What to Do with Too Many Zucchini
Having too many zucchini in the garden can be both a blessing and a challenge. It’s great because they’re versatile and nutritious, offering endless recipe options. However, managing the surplus can be overwhelming, leading to creative cooking, sharing with friends and neighbors, or even preserving for later use. I’ve been dropping them off with family, friends, and neighbors … sometimes even leaving an anonymous zucchini gift on their doorstep.
With a surplus of zucchini, you have numerous delicious options:
- Make Roasted Zucchini Hummus.
- Make zucchini bread or muffins.
- Prepare zucchini noodles or “zoodles” for a low-carb pasta alternative.
- Grill or roast zucchini as a tasty side dish.
- Add them to stir-fries or frittatas.
- Make zucchini chips in the air fryer or oven.
- Freeze grated zucchini for later use in soups and stews.
- Create zucchini relish or pickles.
- Share with friends, family, or neighbors to spread the bounty.
Ingredients in Roasted Zucchini Hummus
Zucchini, or courgette, is a summer squash with a mild flavor and versatile culinary uses. It’s rich in vitamins, minerals, and dietary fiber. From savory dishes to sweet treats, zucchini is a nutritious and delicious addition to various recipes.
Tahini is a creamy paste made from ground sesame seeds. It’s a staple in Middle Eastern cuisine, used in hummus and baba ganoush dishes. Tahini is rich in healthy fats, protein, and essential nutrients.
Garlic is a pungent bulbous plant commonly used as a flavoring agent in various cuisines worldwide.
Lemon Juice is the tart, citrusy liquid extracted from an entire fresh lemon in this recipe. It adds a tangy, lemony flavor.
Roast the Zucchini and Garlic in the Air Fryer or Oven
Roasting the zucchini and garlic in the air fryer or the oven makes this so simple. I peeled and cut up three medium zucchini, peeled two garlic cloves, and quartered a small red onion for good measure. I spritzed them lightly with oil and added salt, pepper, and a bit of red pepper flakes. Then I air-fried them at 400 degrees F for fifteen minutes until the zucchini softened and began to brown.
Blend for Smooth Roasted Zucchini and Garlic Hummus
Once everything has roasted in the air fryer (or in the oven), place it all in a high-speed blender with some tahini, olive oil, and lemon juice. Adjust for spices, and, omgosh, you won’t believe how delicious this is.
Roasted Zucchini Hummus is like Baba Ganoush
Roasted zucchini hummus resembles baba ganoush; both use roasted vegetables as a base—zucchini for hummus and eggplant for baba ganoush. Additionally, they share similar smoky flavors from the roasting process, making them delicious and healthy spreads for dipping or spreading on bread.
What to Serve with Roasted Zucchini Hummus
Roasted zucchini hummus is amazing on Easy Air Fryer Corn Tortilla Chips. A spoonful on top would also add even more flavor to these Mushroom Kalata Brown Rice Veggie Burgers. But really, anything that you want to add some creamy, garlicky goodness to, this will do the trick.
Roasted Zucchini and Garlic Hummus Spread RECIPE
- 3 cups peeled and chopped zucchini
- 1/4 cup olive oil (or more for blending)
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 to 3 cloves peeled garlic
- 1 medium red onion, chopped
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin (optional)
- pinch crushed red pepper flakes
- Preheat oven to 375 degrees F, if using.
- Peel ad chop about 3 fresh zucchini. Peel 2 to 3 garlic cloves, and coarsely chop 1 medium red onion.
- Place the zucchini, garlic, and onion on a parchment-lined baking sheet or in the air fryer basket. Spray lightly with oil and sprinkle with salt, pepper, a little cumin, and red pepper flakes.
- Air fry or oven bake at 375 degrees F for 15 minutes, or until the zucchini is softened and has started to brown.
- Let cool slightly, and then place the cooked ingredients into the blender along with the remaining ingredients. Pulse and blend until it's the desired consistency and smoothness.
- Add more of the spices according to taste. And add more oil, if needed, for blending. Serve with a drizzle of oil and a bit more red pepper flakes.
- Store in an airtight container in the refrigerator for up to a few days.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.