Zucchini Hummus

Mark Boughton Photography/ styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 0 mins

Serve with pita bread, grilled tortillas or vegetable sticks for dipping.


1-- (15-ounce) can chickpeas, drained and rinsed
1cup coarsely chopped zucchini
1-- garlic clove, chopped
1/4cup chopped fresh parsley
1/4cup chopped fresh basil
1/2teaspoon salt
1/4teaspoon Freshly ground black pepper
1/4cup extra-virgin olive oil
1teaspoon fresh lemon juice


  1. Combine all the ingredients in a food processor and pulse until desired consistency is reached.

Reprinted with permission from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).


Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 6
  • Fat 16g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 10g
  • Cholesterol 0mg
  • Sodium 300mg
  • Potassium 430mg
  • Carbohydrate 31g
  • Fiber 9g
  • Sugars 6g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 20%