Zucchini and Basil Hummus (Raw Vegan)

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Zucchini and Basil Hummus (Raw Vegan)

I posted a pesto hummus recipe last year, but this is a raw vegan version of pesto hummus. It is lower in calories because it uses zucchini instead of chickpeas as a base. It is a little loose compared to regular hummus, so it is best to eat quickly within a day or two.


1 medium zucchini, cut into 1-inch disks
1/2 cup basil, packed
5 or 6 Tbsp raw tahini
lemon juice (from 1/2 lemon)
2 garlic cloves
1/2 – 1 tsp salt


  1. Place all the ingredients in a food processor or high speed blender and blend until smooth.
  2. Infuse love and serve with vegetable sticks of your choice.

Servings: 4


  1. That looks amazing. Great think to do with all that zucchini from the garden 🙂

  2. Thank you for the comment, Leila. Yes, it is a good way to use up all the zucchini. I’m thinking of throwing in some oregano at hand tomorrow.