Zucchini Hummus

While on a frequent business trip my husband picked up a vegan cookbook for us.  It is packed full of vegan recipes from many different restaurants around the world.  Although each recipe needs a slight tweaking to be whole food, plant-based, no oil.  This past weekend we tried out our version of zucchini hummus and it was wonderful.  We made some veggie stuffed grape leaves and used this hummus as a dip, it was fantastic.  We also tried some with our favorite original flavor Mary’s gone crackers, as you can see in the photo.


Zucchini Hummus

  • Servings: 8
  • Difficulty: easy
  • Print

a wholesome, tasty, plant-based dip for all your dipping needs.


  • 1/2 cup sunflower seeds
  • 1/2 cup apple sauce
  • 1 Tbsp. plus 1 tsp. lime juice
  • 1 1/4 cups red onion diced
  • 1 tsp  garlic
  • 1 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp ground mustard
  • 1 tsp ground black pepper
  • 1 3/4 cups chopped zucchini


  1. Grind the sunflower seeds and set aside
  2. Add apple sauce, lime juice, onion, garlic, salt, paprika, cumin, ground mustard, and black pepper and blend until smooth, about 30 seconds.
  3. Add ground sunflower seeds and chopped zucchini. Blend until smooth
  4. Serve with your favorite veggies!  Enjoy!




2 thoughts on “Zucchini Hummus

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