This baked zucchini and butter bean hummus dip recipe is a fresh twist on traditional hummus! Satisfying, and packed with flavor, this dip is made with roasted zucchini and mild butter beans for a unique, veggie-packed alternative to chickpea hummus. Perfect for summer gatherings, healthy snacking, or as a flavorful appetizer.
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Roasting the zucchini adds a subtle, smoky depth to the butter bean hummus, which is balanced by hints of cumin and smoked paprika. A squeeze of fresh lemon juice for brightness and a touch of garlic for depth makes it as delicious as it is wholesome.
With its creamy texture and rich flavor, this recipe is a great way to incorporate fresh, seasonal vegetables.
If you love classic hummus but are looking to try something new, this baked zucchini hummus is perfect. It’s become a favorite in the summer, whether we’re pairing it with fresh veggie sticks, spreading it on gluten-free pita bread, or serving it with crackers for a satisfying snack.
We also love making this sunflower and hemp seed spread. It has a mild flavor and it's a little courser than your creamiest hummus, and also makes a great addition when adding dip recipes to your party platter.
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Why You'll Love This Recipe
- Unique Twist on Hummus: Skip the garbanzo beans for this simple butter bean hummus, and enjoy the added fresh taste of roasted zucchini.
- Creamy Texture: Blending butter beans with roasted zucchini creates an ultra-creamy dip that’s smooth and satisfying with no tahini in the mix.
- Perfect for Meal Prep: This delicious dip can be made ahead, stored in the fridge, and enjoyed throughout the week.
Recipe Ingredients
You'll need the following ingredients to make Baked Zucchini Butter Bean Hummus:
Ingredient Notes:
- Zucchini: Roasting brings out the mild sweetness of the zucchini. Slice into even pieces for consistent roasting.
- Butter Beans: Canned butter beans work well for a creamy base, but you can also try white beans or cannellini beans for a white bean dip if you like.
- Olive Oil: Enhances the flavor of the roasted zucchini and gives the hummus a smooth texture. Add a drizzle of olive oil on top before serving for extra richness.
- Garlic Cloves: Adds a punch of flavor. Roasting mellows the garlic, but I find fresh garlic will add more bite.
- Cumin and Smoked Paprika: Adds warm, earthy flavors with a hint of smokiness. Adjust to taste.
- Lemon Juice: Fresh lemon juice brightens up the flavors. You can also add lemon zest for a little extra zing.
- Fresh Herbs (Optional): A handful of mint or cilantro gives a refreshing finish, but parsley or basil also work well.
See recipe card below for all ingredients and quantities.
How to Make Baked Zucchini and Butter Bean Hummus
Step 1
Prep the Zucchini: Preheat the oven to 425°F. Toss sliced zucchini with olive oil, garlic, cumin, smoked paprika, and sea salt in a small bowl.
Roast: Arrange zucchini in a single layer on a parchment-lined baking sheet and roast for about 20 minutes, flipping halfway through.
Step 2
Blender or Food Processor: Add roasted zucchini, butter beans, lemon juice, and any leftover oil mixture from the pan to a food processor.
Step 3
Blend until smooth, scraping down the sides as needed.
Serve: Transfer to a serving bowl, drizzle with extra olive oil, and garnish with a sprinkle of smoked paprika or red pepper flakes.
Expert Tips
- Roast for Optimal Flavor: Roasting the zucchini at a high temperature caramelizes the edges, adding a rich, smoky flavor to the dip.
- Blend for Creaminess: A food processor or high-speed blender will give the smoothest texture, but blend to your desired consistency.
- Adjust to Taste: If the hummus seems too thick, add a bit of cold water or more lemon juice to thin it out.
Serving Suggestions
- Dip for Veggies: Like this nut-free romesco sauce and this dairy-free cauliflower sauce, serve with gluten-free pita chips, crackers, or make chips by cutting and roasting these cassava flour tortillas. Fresh vegetables like carrot sticks, red bell peppers, and cucumber slices are perfect too.
- Spread on Toast: Spread this creamy butter bean dip over toasted sourdough or flatbread and top with fresh herbs and a drizzle of extra virgin olive oil.
- Layered Bowls: Use as a base for grain bowls with roasted veggies, quinoa, and a sprinkle of feta or pine nuts.
Storage Tips
- Refrigerator: Store the zucchini hummus in an airtight container in the fridge for up to 4 days.
- Freezing: Although the hummus can be frozen, it’s best fresh. If freezing, place in a freezer-safe container and thaw overnight in the fridge before serving.
- Serving After Storage: If the hummus thickens, stir in a little cold water or olive oil to restore its creamy texture.
More Bean Recipes To Try
📖 Recipe
Baked Zucchini and Butter Bean Hummus
Equipment
- 1 rimmed baking sheet
- 1 food processor or high speed blender
Ingredients
- 3 small zucchini, sliced about ⅓-inch thick lengthwise
- 1 14-ounce can butter beans, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- small handful mint leaves or cilantro, optional
Instructions
- Preheat the oven to 425°F. Toss sliced zucchini with olive oil, garlic, cumin, smoked paprika, and sea salt in a small bowl.
- Arrange zucchini in a single layer on a parchment-lined baking sheet and roast for about 20 minutes, flipping halfway through.
- Add roasted zucchini, butter beans, lemon juice, and any leftover oil mixture from the pan to a food processor. Blend until smooth, scraping down the sides as needed.
- Transfer to a serving bowl, drizzle with extra olive oil, and garnish with a sprinkle of smoked paprika or red pepper flakes.
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Notes
- Adjust to Taste: If the hummus seems too thick, add a bit of cold water or more lemon juice to thin it out.
- Refrigerator: Store the zucchini hummus in an airtight container in the fridge for up to 4 days.
Jenna T says
Incredible!!! It's nice and creamy and the smoky flavour is perfectly balanced by the hint of lemon and the cozy flavour of the roasted garlic! Thank you for posting.
Jacqui Wilson says
Hi Jenna,
Thank you so much for your kind words. I'm really glad you enjoyed it!