Baked Zucchini and Butter Bean Hummus
Indulge in a fresh twist on traditional hummus with This creamy baked zucchini and butter bean hummus dip recipe is a twist on traditional hummus! Creamy, 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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Servings: 6 servings
Equipment
- 1 rimmed baking sheet
- 1 food processor or high speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.3 small zucchini, 1 tablespoon olive oil, 2 garlic cloves, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon fine sea salt
- 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.1 14-ounce can butter beans, 2 tablespoons fresh lemon juice
- 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.
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