This is a version of hummus that I make, blending several of my favorite flavors.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens.

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  • Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.

Nutrition Facts

35 calories; protein 1.2g 3% DV; carbohydrates 3.4g 1% DV; fat 2g 3% DV; cholesterolmg; sodium 120.5mg 5% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2009
(I used chickpeas instead of pinto beans and started with salted and roasted sunflower seeds in the food processor instead of tahini.) This hummous has an awesome taste. It was a nice compliment with warm cilantro and lemon flavored rice. Very delicious. Read More
(28)

Most helpful critical review

Rating: 3 stars
11/09/2009
Completely bland even after adding extra salt and tahini. I would not make this agin. Read More
(6)
34 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/04/2009
(I used chickpeas instead of pinto beans and started with salted and roasted sunflower seeds in the food processor instead of tahini.) This hummous has an awesome taste. It was a nice compliment with warm cilantro and lemon flavored rice. Very delicious. Read More
(28)
Rating: 5 stars
07/06/2010
I made this recipe after sampling some at a store. I have never had hummus before this. I must admit this is fantastic!!! Even my picky toddlers loved it! I followed the recipe almost exact I added an extra clove of garlic and a little extra olive oil to give it a creamier texture. Also I made sure to scrape out all of the garlic and oil out of the pan with the zucchini. Definitely try this it is very good! Read More
(22)
Rating: 4 stars
09/23/2010
Wonderfully tasty! I used 3 garlic cloves and 3 T. tahini as others suggested and drizzled in some more olive oil at the end and also substituted chick peas for the pintos. Read More
(19)
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Rating: 4 stars
11/17/2010
Too much cumin for the amount of beans and zucchini! I think that if the cumin were cut in 1/2 and added with possibly another herb this might really be good. I had high hopes for this and will try to adjust it to my liking. I like the idea of zucchini in a hummus mixture! Read More
(14)
Rating: 5 stars
07/20/2010
This makes a really nice light fluffy hummus! Also a great way to use up left-over grilled zucchini! I used chic peas instead of pinto beans and added 5 tbsp of the chic pea liquid to make it really creamy. Read More
(13)
Rating: 5 stars
07/18/2011
Didn't have tahini so I substituted sesame seeds as suggested. Excellent! Definitely making again. Read More
(10)
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Rating: 5 stars
05/11/2010
This is a good hummus for those 'eating for your type' I have used Black Eyed Peas also. Read More
(9)
Rating: 5 stars
07/26/2010
I love this recipe. I'll make it again and again. I used chickpeas instead of pinto beans. We have an abundance of yellow squash from the garden this year and I think I'll try it with that. Read More
(8)
Rating: 5 stars
08/16/2011
I only put a 1/4 tsp. of cumin in and put lots of extra paprika. Delicious! Read More
(7)
Rating: 3 stars
11/09/2009
Completely bland even after adding extra salt and tahini. I would not make this agin. Read More
(6)