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Low-Carb Roasted Zucchini Hummus

4.6 stars, average of 21 ratings

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Roasted zucchini makes a great keto alternative to chickpeas as the basis of this hummus. By roasting at a slightly lower temperature (180 °C/ 355 °F as opposed to the usual 190 °C/ 375 °F – 200 °C/ 390 °F for roasted vegetables), the zucchini dries out a little more.

The rest of the ingredients in this low-carb hummus are the same as what is used in traditional hummus — tahini, extra virgin olive oil, lemon juice, garlic and salt. I also add cumin to mine to add a little more flavour, but this could be omitted if you don’t have it on hand.

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Hands-on Overall

Serving size 1/4 cup/ 57 g/ 2 oz

Allergy information for Low-Carb Roasted Zucchini Hummus

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, 1/4 cup/ 57 g/ 2 oz)

Net carbs2.7 grams
Protein2.2 grams
Fat14.9 grams
Calories152 kcal

Calories from carbs 7%, protein 6%, fat 87%

Total carbs4.1 gramsFiber1.4 gramsSugars1.4 gramsSaturated fat2.1 gramsSodium33 mg(1% RDA)Magnesium20 mg(5% RDA)Potassium181 mg(9% EMR)

Ingredients (makes about 2 cups/ 8 servings)

  • 2 medium zucchini (400 g/ 14.1 oz)
  • 1/4 cup extra virgin olive oil, divided (60 ml/ 2 fl oz)
  • sea salt, to taste
  • black pepper, to taste
  • 1/4 cup tahini sesame paste (63 g/ 2.2 oz)
  • 2 small garlic cloves
  • 3 tbsp fresh lemon juice (45 ml)
  • 1/2 tsp ground cumin
  • 2-3 tbsp water
To garnish


  1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Cut the ends of the zucchini, cut in half lengthwise and down the middle.
  2. Arrange on a baking tray cut side up and brush with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Bake for 30 minutes or until browned on top.
    Low-Carb Roasted Zucchini Hummus
  3. To make the hummus, add all ingredients (including the remaining olive oil) except the water to a food processor and blend until smooth. Add the water a tablespoon at a time at the end if needed for a smoother consistency.
    Low-Carb Roasted Zucchini Hummus
  4. To serve, pour into a flat bowl and use the back of a spoon to create a ‘swirl’ in the hummus. Drizzle with oil, and sprinkle with spices and seeds.
    Low-Carb Roasted Zucchini Hummus
  5. Serves 6-8 as a side served with keto bread, crackers or crudités.
    Store in a sealed container in the fridge up to 5 days.
    Low-Carb Roasted Zucchini Hummus

Ingredient nutritional breakdown (per serving, 1/4 cup/ 57 g/ 2 oz)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
1.1 g0.6 g0.2 g9 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Sesame tahini (unsweetened)
0.9 g1.3 g4.2 g46 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Cumin, ground
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Paprika, smoked (spices)
0 g0 g0 g0 kcal
Sesame seeds
0.1 g0.1 g0.4 g4 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving, 1/4 cup/ 57 g/ 2 oz
2.7 g2.2 g14.9 g152 kcal

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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (7)

I liked the zucchini ‘hummus’ , it was delicious with fresh vegetables.
Just want to know , did you remove the skin? Before baking? After baking?
As we removed it and it was lot lighter in texture, but still very tasty.


Thank you for sharing! You could peel it or keep the skin on like we did which is what I prefer for more nutrients 😊


Thank you for your prompt reply. Much appreciated.


Made this for a family gathering. Absolutely fantastic. Toasted the sesame seeds slightly and used the smoked paprika as written; so good and really a perfect finishing touch. Great with Belgian endive!


I'm glad you enjoyed!


Just made is FANTASTIC!  Very easy and tasty!


Thank you Jill!