This post may contain affiliate links. Please read our disclosure policy.
Roasted Zucchini Hummus is light, creamy, and loaded with flavor! Crispy homemade pita chips make this one incredible appetizer.
![Roasted Zucchini Hummus - A Family Feast](https://www.afamilyfeast.com/wp-content/uploads/2023/07/roasted-zucchini-hummus-3-683x1024.jpg)
A Fantastic and Flavorful Dip
If you enjoy a traditional chickpea hummus – you are going to love today’s Roasted Zucchini Hummus recipe!
We started by roasting garden-fresh zucchini, canned chickpeas, and a whole bulb of garlic in the oven – a step that both softens the ingredients, and also adds a deep, mellow, and very delicious flavor to the dish. The added zucchini also gives the hummus a light and airy texture that is ultimately scoop-able!
Our recipe today also includes the steps to make easy, homemade pita chips for serving. You can buy store-bought chips if you prefer, but the homemade pita chips are simple and so much more delicious.
Why you’ll love Roasted Zucchini Hummus
- The texture of this hummus is light and creamy and smooth – thanks to the addition of soft, roasted zucchini to the mix.
- Roasting the various vegetables adds amazing flavor to a traditional chickpea hummus.
- When served with homemade pita chips, this hummus recipe is the ultimate snack or party appetizer.
Key Ingredients & Substitutions
- Zucchini – You’ll need about four medium-sized zucchini from your garden or the supermarket.
- Garlic – You’ll roast one whole head of fresh garlic for this recipe. Avoid any that seem overly dry, or those that have green sprouts growing out the top.
- Chickpeas – Drain one can of chickpeas (also called garbanzo beans)
- Extra Virgin Olive Oil
- Tahini – You can make some of our Small Batch Homemade Tahini or buy jarred from the supermarket.
- Lemon Juice – Always use freshly-squeezed lemon juice. (The bottled lemon juice has a bitter aftertaste.)
- Spices and Seasonings – Including kosher or sea salt, cayenne pepper, ground cumin, and paprika.
- Toppings – You can garnish the prepared zucchini hummes with pine nuts, chopped chives, and a drizzle of extra virgin olive oil.
- Pita Chips – Our homemade version is made with wedges of Syrian bread, butter, olive oil, sea salt, garlic powder, and paprika. Or buy store-bought for convenience.
Special Tools Needed
- Three Sheet Trays Lined with Foil – One is used to roast the zucchini, garlic, and chickpeas, while the other two will be used to toast the pita chips.
- Additional Foil – To wrap the garlic
- Food Processor – To mix the hummus.
- Cutting Board and Sharp Knife
- Various Measuring Spoons and Cups
- Rubber Spatula
- Pastry Brush
How do I make Roasted Zucchini Hummus?
- Place the whole zucchini on a foil-lined sheet tray.
- Cut the top off the head of garlic (leave the root end intact) and place on a sheet of foil, shiny-side facing in. Pour olive oil onto the garlic, along with a sprinkle of salt. Seal the foil (folding the edges together to form a tight envelope or pouch) and place it on the tray with the zucchini.
- Drain the chickpeas, then pour them onto the same sheet tray with the zucchini and the pouch with the garlic inside. Toss the chickpeas with olive oil and salt then roast the pan with the whole zucchini, pouch of garlic and loose chick peas in the oven.
- Remove chickpeas to the bowl of a food processor after 30 minutes of roasting. Continue to roast the zucchini and garlic.
- Squeeze the cooked garlic cloves into the food processor with the chickpeas. (Be careful opening the pouch with the garlic inside – it may have steam inside.)
- Cut the stem off the cooked zucchinis and split them in half from end to end. Spoon out the seeds and discard them. Then, spoon the cooked zucchini out of the skin and add to the food processor.
- Add tahini, spices, lemon juice, and more olive oil and blend until smooth.
- Make the pita chips by splitting four pieces of Syrian bread in half, separating the top from the bottom, yielding eight circles. Then cut each round into six triangles – this will yield 48 pieces.
- Brush melted butter mixed with oil, then sprinkle on sea salt, garlic powder, and paprika. Bake until crisp.
- Serve by spooning humus into a serving bowl and topping with a drizzle of olive oil, pine nuts and chopped chives. Serve pita chips around bowl.
Tips & Tricks
When baking the pita chips, watch them closely in the oven! Just as they are starting to crisp, one extra minute can mean the difference between browned and burned. After the initial five minutes, check every few minutes to ensure that you don’t burn them.
Frequently Asked Questions
- Can I make Roasted Zucchini Hummus ahead of time? Yes, but this dish is especially good served still warm, soon after it is blended. Or, you can refrigerate and serve chilled.
- How do I store leftovers? Refrigerate in a covered container for up to four days.
- Can I freeze this recipe? No, we don’t recommend freezing this hummus.
- Do I have to remove the skins from the chickpeas? You can if you’d like, but it’s not really necessary to do so.
You might like these other Dip Recipes:
Click here for more delicious Zucchini Recipes!
See the RecipesWe love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Roasted Zucchini Hummus
Roasted Zucchini Hummus is light, creamy, and loaded with flavor! Crispy homemade pita chips make this one incredible appetizer.
Ingredients
For the Hummus
4 medium zucchini (2 pounds)
1 large head fresh garlic
4 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt, divided
1 14-ounce can chickpeas, drained
1/4 cup tahini
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Toppings
Pine nuts
Chopped chives
Extra Virgin Olive Oil
Pita chips
4 whole round Syrian breads
3 tablespoons butter
1 tablespoon olive oil
Sea Salt (or coarse Kosher Salt)
Garlic powder
Paprika
Instructions
- Preheat oven to 425 degrees F.
- Line three sheet trays with foil
- Place the four whole zucchini on one of the pans.
- Cut the top off the head of garlic and place in a piece of foil large enough to wrap the garlic head sealed. Drizzle in one tablespoon of the oil and a quarter teaspoon of the salt and seal shut. Place on the same pan as the zucchini.
- Drain the chickpeas and pour out onto the same pan and drizzle with one tablespoon of olive oil and a quarter teaspoon of the sea salt.
- Bake for 30 minutes and remove the chickpeas with a spatula and place in a food processor.
- Continue baking the pan for 30 minutes more then remove.
- Leave the oven on to make the pita chips.
- Once cool enough to handle, squeeze the bulb of garlic into the food processor.
- Cut the stem end off each zucchini and split in half lengthwise.
- Use a small spoon and spoon out and discard the rows of seeds. Then scoop the flesh out of the skin and add to the food processor. You should have about 1 ½ cups of cooked zucchini. Discard the skins.
- Add the remaining half teaspoon of salt, tahini, lemon juice, cumin, paprika, cayenne, and remaining two tablespoons of olive oil and process to a smooth paste.
- Scrape into a serving bowl and run the edge of a spoon over the surface to make ridges. Drizzle on a little more olive oil, sprinkle with pine nuts and chopped chives.
- While zucchini is roasting, prepare the pita chips.
- Separate the top and bottom of four pieces of Syrian bread by running a sharp knife around the edge. Take these eight circles and stack and cut in half then each half in thirds to yield 48 pieces.
- Lay inside facing up over two foil lined sheet trays.
- Melt butter with oil and brush all the pieces. Then sprinkle on sea salt, garlic powder and paprika.
- Bake for five minutes, rotate pans then bake in two-minute increments for four to six more minutes. Flip each piece over and bake for one to two more minutes until slightly browned and crisp. Do not over bake. Watch closely and remove before they get too dark.
- To serve, place the bowl of humus on a larger plate with the pita chips spread around the edges.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
excellent!
Thanks!