Raw Zucchini Basil Hummus (Vegan & Fresh)
|
Cook0 min
|
Total10 min
|
Servings3
Browse all Vegan Snacks and Smoothies →25 plant-based recipes
Raw zucchini makes an excellent hummus base because its mild flavor lets other ingredients shine while adding creaminess without cooking. You’ll toss your zucchini disks, basil, tahini, lemon juice, garlic, and salt into a food processor or high-speed blender. Then you blend everything until it reaches that smooth, spreadable consistency you’re after. The raw preparation keeps more nutrients and keeps the bright green color intact. For the best results, pairing a food processor and blender* ensures you have the right tools to achieve the perfect texture every time. I recommend serving it right away with fresh vegetable sticks (carrots, celery, bell peppers work great), though you can refrigerate leftovers for a few days.
Raw Tahini Creates Creamy Base
This bright raw zucchini basil hummus is a fresh, nutrient-packed option instead of traditional chickpea-based hummus. The mix of fresh basil and creamy tahini makes a sophisticated flavor that works great for dipping, spreading, or using as a versatile condiment. The raw preparation method keeps all the enzymes and nutrients that cooking would otherwise destroy, making this a solid choice for people wanting whole food nutrition.
Ingredients:
Raw Zucchini Basil Hummus (Vegan & Fresh)
by veganpreps.com
Ingredients
- 1 medium zucchini (about 200g), cut into 1-inch disks
- 1/2 cup fresh basil leaves, packed
- 5 tablespoons raw tahini
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, peeled
- 1/2 teaspoon fine sea salt
- 1–2 tablespoons water (to adjust consistency)
Instructions
- 1Wash and dry the zucchini, then cut it into 1-inch disks. No peeling required.
- 2Add zucchini, basil, tahini, lemon juice, garlic, and salt to a food processor fitted with the S-blade.
- 3Process on high for 60–90 seconds, scraping down the sides once, until smooth and creamy. Add water 1 tablespoon at a time if the mixture is too thick to blend.
- 4Taste and adjust lemon juice or salt as needed. Transfer to a serving bowl.
- 5Serve immediately with carrot sticks, celery, bell pepper strips, or crackers. Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I always pick a firm medium zucchini without soft spots or blemishes, since these show age and possible bitterness. Fresh basil should be bright green and smell good – skip wilted or browning leaves. Raw tahini is what I use instead of roasted, because it keeps a lighter color and fresher taste that goes with the raw style. I get the best results using freshly squeezed lemon juice rather than bottled, and I pick garlic cloves that are firm and don’t have sprouts. The salt amount can change based on what you like and how salty your tahini brand is.
Blend Until Completely Smooth
To create this Raw Zucchini Basil Hummus, begin by gathering all your ingredients: 1 medium zucchini cut into 1-inch disks, 1/2 cup packed basil, 5-6 tablespoons raw tahini, 1 tablespoon lemon juice, 2 garlic cloves, and 1/2 teaspoon salt. Add these ingredients to a food processor or high-speed blender. Start blending on a low setting, then gradually increase the speed to medium-high. This gradual approach helps distribute the ingredients evenly throughout the mixture and prevents splashing.
Continue blending for 2-3 minutes, stopping occasionally to scrape down the sides of the processor or blender bowl with a spatula. This makes sure that all ingredients, particularly the zucchini and basil, are fully mixed into the tahini base. The mixture should gradually transform from chunky and separated into a creamy, homogeneous consistency. If you notice the tahini is clumping, blend for an additional 30 seconds to a minute, letting it fully mix with the other ingredients. For best results, consider using a high-speed blender* designed to handle plant-based ingredients efficiently.
The hummus is ready when it reaches a smooth, spreadable texture without any visible chunks or separation. If the consistency is too thick, you can add water by the teaspoon and blend again until you reach your desired consistency. The final product should have a vibrant green color from the basil and zucchini, with a creamy base from the tahini. Once blended to your satisfaction, transfer to a serving bowl and serve alongside your choice of fresh vegetable sticks.
Try Pine Nuts Instead Tahini
If you’d like to swap out the tahini for a different base, pine nuts create a creamy hummus that’s smooth and rich. Use about half a cup of raw pine nuts instead of tahini, and blend them with your zucchini, basil, garlic, lemon juice, and salt. Pine nuts contain natural oils that work really well together, giving you that same creamy texture without tahini’s nutty flavor. This swap works great if you prefer a lighter, more delicate taste. The result is a hummus that feels indulgent while keeping your recipe plant-based and fresh.
Crackers Pair Wonderfully Too
While vegetable sticks offer a refreshing way to enjoy your raw zucchini basil hummus, you’ll find that crackers provide a completely different eating experience that’s just as good. I prefer using whole grain or seed-based crackers because they go well with the hummus’s fresh, herbaceous flavors without taking over them. The crackers’ texture creates a satisfying crunch that works nicely with the smooth dip. You can experiment with various options – try rice crackers for delicate crispness or flaxseed crackers for added nutrition. This combination works great for entertaining guests or creating a quick snack that feels both wholesome and indulgent.
Final Thoughts
You’ve now got everything you need to make a raw zucchini basil hummus that’s both nutritious and delicious, and the best part is that it takes just minutes to pull together. This recipe skips cooking – which means the basil stays vibrant and the nutrients stay intact. I love how versatile this hummus is – you can serve it with veggies, crackers, or spread it on sandwiches.
In This Recipe.
